Recipe courtesy of The Deen Bros Y'All Come Eat/Meredith Books
|1/2 cup (1 stick) unsalted butter, melted, plus additional for coating pan||1 8-ounce package of corn muffin mix|
|1 cup fresh corn kernels (from 2 ears of corn)||6 tablespoons thinly sliced green onions|
|1 15-ounce can of cream-style corn||1/4 teaspoon freshly ground black pepper|
|1 cup sour cream||Pinch salt|
Preheat oven to 350 degrees Fahrenheit. Butter a 9-inch square baking pan; set aside.
In a large bowl, stir together 1/2 cup melted butter, fresh corn, cream-style corn, sour cream, muffin mix, green onions, pepper and salt. Pour batter into the prepared pan. Bake for 60 to 75 minutes or until a toothpick inserted in the center comes out clean. Let stand for 5 minutes before serving.
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