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Baked Corn |
"This antique southern recipe is going nicely with all forms of meals. Especially at the holidays. It is always asked at all of the holiday food, and there's never any left! This is a totally easy recipe to prepare. Originally submitted to ThanksgivingRecipe.Com."
Ingredients :
- 1 (15.25 ounce) can whole kernel corn
- 1 (14.Seventy five ounce) can cream-style corn
- half of cup bitter cream
- 1 cup butter or margarine, melted
- 2 eggs
- 1 (12 ounce) package corn muffin blend
Instructions :
Prep : | Cook : 11M | Ready in : |
---|
- Preheat oven to 350 tiers F (a hundred seventy five degrees C).
- Combine the entire-kernel corn, cream-style corn, sour cream, melted butter or margarine, crushed eggs and corn muffin blend. Mix properly and pour into one 9x13 inch baking pan.
- Bake at 350 levels F (one hundred seventy five ranges C) for 35 to 45 mins.
Notes :
- Reynolds® Aluminum foil can be used to maintain meals moist, cook it frivolously, and make clean-up less complicated.
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