- 1 egg, beaten
- 1 cup (8 ounces) sour cream
- 1 package (8-1/2 ounces) corn bread mix
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans (16 ounces each) whole kernel corn, drained
- In a bowl, combine egg and sour cream; stir in corn bread mix, salt and pepper. Add corn; mix well. Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 400° for 25-30 minutes or till golden. Yield: 8 servings.
Originally published as Easy Baked Corn in Country Woman May/June 1993, p35
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