I found this recipe online here and it looked pretty darn easy. Turns out that not only is it incredibly easy, but it's very inexpensive, and tasty, too! It's a GREAT carb side for any kind of soup, stew, or chili. Think cornbread, but more moist.
- 1 box Jiffy corn muffin mix
- 1 can cream corn
- 1 can regular corn, drained
- 2 eggs
- 1/2 c. sour cream
- 1 stick butter
- Preheat oven to 350
- Melt butter.
- Add slightly beaten eggs and sour cream to melted butter.
- Add corn; stir.
- Add mix; stir again.
- Bake uncovered in an 8x8 baking dish for 45 minutes.
I used Aldi brands for all of the ingredients, and my total cost for 1 batch was $2.03. I cut it into 6 GENEROUS servings, costing about $0.33 each. I should have cut it into 8 servings, which would drop the per serving cost to about $0.25 each.
1 Comment:
This sounds yummy and I realized it's similar to a corn bread recipe I have. When my aunt gave it to me, she noted at the bottom that you could add corn, but I never do. So I'll suggest to you adding onion & cheese to yours, and next time I make mine, I'll try it with corn!
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