It’s not the healthiest and it is definitely not gluten-free, but it is…DELICIOUS! I promise you, whoever you make this for? They will love it and ask for the recipe. So, be prepared! Besides her double chocolate fudgy brownies, this was Mom’s second signature dish. It is perfect and simple for your Thanksgiving gathering!
Preheat oven to 375°
1-8 oz box corn muffin mix (to double: 2-8 oz boxes)
1-8 oz can creamed corn (to double: 1-16 oz can creamed corn)
1-8 oz can corn kernels, drained (to double: 1-16 oz can corn kernels, drained)
1 stick real butter, softened (to double: 2 sticks of real butter, softened)
2 eggs (to double: 3 extra large eggs or 4 medium eggs)
1 cup sour cream (to double: 1-16 oz container sour cream)
Mix well: eggs, corn muffin mix, corns, sour cream and butter. Slightly butter the baking dish. Bake 45 minutes and test for doneness with a toothpick inserted in the middle. A large baking dish will take a little longer. The top will get slightly brown. Serve hot.
Here’s a printable:
Make a joyful shout to the Lord, all you lands! Serve the Lord with gladness, come before His presence with singing. Know that the Lord, He is God; It is He who has made us, and not we ourselves; we are His people and the sheep of His pasture. Enter into His gates with thanksgiving, and into His courts with praise, be thankful to Him, and bless His Name. Psalm 100