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Sunday, December 9, 2012

Corn Bake

Photo courtesy Mt. Carmel Daily Republican Register
   Sometimes easy is good. That's the case with this recipe that was picked at a winner in the local Holiday Cooking Contest. This dish is made with just a handful of ingredients that are common pantry stock, but the taste is right on. It's a great balance of basic flavors and will please anybody. We in the Midwest will take corn any way we can; it's always a favorite.

Main Dish Category Winner
Corn Bake
Bryanne Parker, Princeton
1 stick butter, softened
8 oz. sour cream
1 (15 oz.) can whole corn, drained
1 can of cream corn
1 box corn bread mix
1 egg

Mix sour cream and butter. Add other ingredients and mix together. 

Place in a 13x9 baking pan. Bake for 40 minutes at 350 degrees. Serve hot.
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