Description
My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.
Ingredients
- 1 (15 ounce) can creamed corn
- 1 (15.25 ounce) can whole kernel corn
- ¼ pound butter, softened
- 1 (8.5 ounce) package corn bread mix
- 1 (8 ounce) container sour cream (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish
- place in oven until melted.
- Remove casserole dish and add creamed corn
- kernel corn
- corn muffin mix and sour cream. Mix well
- bake uncovered approximately 30 minutes.
Servings: 6