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Baked Corn
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Description
There would be an audible gasp and abundant dirty looks if I showed up at any family gatering without a quadruple batch of this baked corn. It’s a pudding. It’s a casserole. It’s cornbread. And it’s super delicious!
Ingredients
- 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)
- ½ teaspoons Paprika
- Salt And Pepper
- 1 stick Salted, Sweet-cream Butter, Melted
Preparation
Preheat the oven to 325F. Grease a 9×13 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 everything—trust me, it’s 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.
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