Corn Potpourri

7 ingredients
4 steps

Ingredients

  • 1 (16 oz.) can creamed corn
  • 1 (16 oz.) can whole kernel corn, undrained
  • 1 (8 oz.) carton sour cream
  • 2 sticks butter or margarine
  • 1 box Jiffy cornbread mix
  • 1 egg
  • 1 Tbsp. onion (optional)

Directions

  1. 1
    Mix all ingredients, except 1 stick butter.
  2. 2
    Place in well-greased 9 x 13-inch Pyrex.
  3. 3
    Then melt and drizzle 1 stick butter on top.
  4. 4
    Bake at 350° for 45 minutes or until golden brown.

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