Corn Casserole
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (8 oz.) container light sour cream | |
| ¼ cup margarine | Softened |
| 1 egg | |
| 1 (15 oz.) can no sodium creamed corn | |
| 1 (15 oz.) can no sodium whole kernel corn | |
| 1 (8.5 oz.) package corn bread mix |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees F (175 degrees C). | |
| 2 | In a mixing bowl, stir together the sour cream, butter, egg, creamed corn, corn kernels and corn muffin mix. | |
| 3 | Pour unto a baking dish and bake for 40 minutes. | Internal temperature 135 F. |
Posted in Side Dish, Starch Side Recipes
