Monday, May 21, 2012


  • 2 eggs, beaten
  • 1 (8.5 oz) corn muffin mix
  • 1 (12 oz) can creamed corn
  • 1/4 cup butter or margarine, softened
  • 1 cup sour cream
  • 1 tsp garlic & peppercorn seasoning
  • 1 cup shredded cheese


  1. Combine eggs, muffin mix, creamed corn, softened butter, and sour cream in a large mixing bowl.
  2. Preheat oven to 350 degrees F.
  3. Prepare baking dish with cooking spray.
  4. Stir seasoning and shredded cheese into batter.
  5. Turn batter into prepared baking dish and bake for 30-35 minutes.

Hint: Have leftover corn? Or frozen corn instead or creamed corn? Easily substitute either one in this recipe. Like a little more heat? Add a some can of chopped green chilies to the batter - or a couple dashes of hot sauce, or both!

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