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Monday, November 22, 2010

Thanksgiving Recipe #4!

This last recipe for the month is one of my husband's all-time favorite foods to see on the Thanksgiving table.

The recipe itself comes from allrecipes.com as does the picture and belongs to both allrecipes.com and Rhonda Mellott who submitted it to them. You can see it here: http://allrecipes.com/Recipe/Baked-Corn/Detail.aspx?src=etaf

Here's the recipe:


-1 (15.25 ounce) can whole kernel corn
-1 (14.75 ounce) can cream-style corn
-1/2 cup sour cream
-1 cup butter or margarine, melted
-2 eggs
-1 (12 ounce) package corn muffin mix


1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
3. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

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