Creamy Corn Casserole
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (17 oz.) can whole kernel corn | |
| 2 eggs | Beaten |
| 1 (8.5 oz.) package dry corn bread mix | |
| 1 (14.75 oz.) can creamed corn | |
| 1 cup light sour cream | |
| ¼ teaspoon pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees. | |
| 2 | Spray baking dish (9×9’) with nonstick cooking spray. | |
| 3 | In a medium bowl combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. | |
| 4 | Pour mixture into baking dish. | |
| 5 | Bake uncovered in 350 degrees oven for 45 minutes. | Cook until internal temperature reaches 135°F. |
Posted in Side Dish, Starch Side Recipes
