Kass' Baked Corn

FOOD & DRINK > RECIPES

Add Comment | Comments: 0 | Posted May. 13, 2010

A sweet nibbler

Photo by Review Staff

With the warm weather settling in for its extended five-month stay, people have a desire to be in the great outdoors. Some hit the links on a daily basis while others prefer having a family picnic at The Lakes. No matter the social gathering, Kass Welch’s Baked Corn is perfect for a home-cooked dinner, as well as takeout.

The resident of the 100 block of Snyder Avenue noted her dish is easy to make and so delicious. Judge for yourself.

Ingredients:
1 12-ounce can of creamed corn
1 12-ounce can of regular corn, undrained
2 eggs, beaten
2 tablespoons of sugar
1/2 cup of oil
1 cup of sour cream
1 12-ounce package of corn muffin mix

Directions:

Preheat the oven to 350 degrees.

Grease the bottom of a 9-by-13-inch baking pan.

Combined all of the ingredients into one bowl. Then pour the mixture into the greased pan. Bake at 350 for 30 minutes. Lower the heat to 325 degrees and bake for additional 30 minutes. If using a deep dish, it may take longer to cook.

Cut into squares and serve.