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Baked Corn

1 can (15 Oz. Can) Whole Kernel Corn, Drained
1 can (15 Oz. Can) Cream Style Corn
1 cup (8 Oz) Full-fat Sour Cream
1 whole Large Egg, Beaten
1 box (8.5 Oz. Box) Corn Muffin Mix (such As Jiffy Brand)
1/2 teaspoons Paprika
Salt And Pepper
1 stick Salted, Sweet-cream Butter, Melted


Preheat the oven to 325F. Grease a 9x13 inch baking pan. In a large bowl, combine the drained whole kernel corn, creamed corn, sour cream and egg. Add corn muffin mix to this wet mixture a little at a time to avoid large lumps and clumps. Stir in the paprika (the Hungarain in me adds paprika to everythingtrust me, its good!) and a pretty generous sprinkling of salt and pepper. Stir in the melted butter and transfer to your baking dish immediately. Bake for 45 minutes to 1 houror until the center is firm and a nice, golden crust forms on top. Note: This can be mixed minus the butter and stored in the fridge overnight. Add the butter right before baking.

Source: tastykitchen.com