Description
I’ve made this delicious side dish for many occasions and I always get compliments. This comes in handy around the holidays but really, is a great way to spice up an otherwise boring meal. It also makes a great late-night snack.
Ingredients
- ¼ pound margarine
- ¼ cup white sugar
- 3 eggs
- 1 (8 ounce) container reduced-fat sour cream
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon ground nutmeg
- 1 ½ teaspoons ground cinnamon
- ¼ tablespoon ground cloves
- 1 (8.5 ounce) package dry corn muffin mix
- ¼ cup milk
- 1 (15 ounce) can cream-style corn
- 1 (15.25 ounce) can sweet corn, drained
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time
- allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream
- vanilla
- nutmeg
- cinnamon
- and cloves. Pour in the corn muffin mix alternately with the milk
- mixing until just incorporated. Fold in the cream-style corn and sweet corn; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 45 minutes to 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 3 hrs
Servings: 8