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Baked Triple Corn Casserole |
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Ingredients
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* 1 box corn muffin mix
* 3 eggs
* 1 C milk
* 1/4 C butter, melted
* 1/2 tsp salt
* 1/2 tsp pepper
* 1 (15.25 ounce) can whole kernel corn, drained
* 1 (14.75 ounce) can cream-style corn (you may substitute another can of whole kernel corn, just add a splash of milk)
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Directions
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1. Preheat oven to 350 degrees.
2. Spray casserole dish with nonstick spray.
3. Empty muffin mix into a large bowl.
4. Beat in eggs and milk until muffin mix is just moistened, batter will be slightly lumpy.
5. Add butter, salt and pepper and mix well.
6. Pour in both cans of corn and stir.
7. Pour corn mixture into casserole dish.
8. Bake uncovered for 40 minutes or until set.
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Story
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This casserole is for corn lovers. First you've got the corn muffin, then the whole kernel corn and, finally, the cream corn! If it's summertime you may want to try cutting the kernels off a fresh cob of corn and adding that, too!
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