Friday, November 18, 2011
Hello everyone! :) Welcome to another edition of Food Friday!
Some recipes call this cornbread or baked corn, but I (Rosy) am calling it corn bake… just because!
It’s become one of my favorites because it’s a filling side dish to complete your meal and it’s so simple to make!…and in cooking, my humble opinion is that simple is better!
Here is what you need…
- ½ a stick of melted butter
- 1 cup of corn (I have homegrown sweet corn in my freezer so I usually use from that, but you can also use any can of cream style corn.)
- corn muffin mix (I always use Jiffy, but I’m sure any brand would work just fine)
- 1½ tsp honey
- 1 egg
- ½ cup of sour cream
How to make it and some handy hints:
This is the amount that I usually make for my little family of four, which is actually only half of what the original recipe called for. So if you are serving more (or hungrier) people, go ahead and double it!
I like to melt the butter by simply popping it into my 8×8 inch baking pan and sticking it into the preheating oven while I mix the other ingredients together.
Once it’s all stirred together, pour it on top of your melted butter.
I usually stir a little bit of the butter into the batter at this point, but having that butter along the sides and edges makes for a nicely brown and a little bit crunchy edge. Mmmm….
Bake for 30 – 45 minutes at 325F (160C), or if you’re like me and often in a hurry you’ll turn it up to 350F (180C) and enjoy the crisp edges :)
That’s it! See? So simple…and yummy!
I like to serve this with enchiladas or a rice casserole, but it would be a complement to any meal! I can even see it as a side dish to one of the upcoming holiday meals.
I hope you enjoy this (my first food post!) and pick up the FREE RECIPE CARD…just download HERE or click on the image below.
Wishing you all a wonderful weekend! …and we’ll see you back here on Monday with our LOTW!