Publisher Photo
Publisher Photo
This simple side dish featuring corn will be requested often by your family.—Kim McLaughlin, New Concord, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 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

Directions

In a bowl, combine egg and sour cream; stir in corn bread mix, salt and pepper. Add corn; mix well. Pour into a greased 11x7-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

Nutritional Facts

1 cup: 229 calories, 9g fat (4g saturated fat), 52mg cholesterol, 574mg sodium, 29g carbohydrate (10g sugars, 1g fiber), 5g protein.

  • 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
  1. In a bowl, combine egg and sour cream; stir in corn bread mix, salt and pepper. Add corn; mix well. Pour into a greased 11x7-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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