Guest guest Posted September 20, 2002 Report Share Posted September 20, 2002 When I first read this recipe, I confess I thought, " Ew! Sounds a bit gross. " But one adventurous day, I tried it out, and it was rather good. It certainly has that autumn-holiday-side-dish feel to it. It is hearty and would be nice served around Thanksgiving or any holiday dinner gathering. I clipped it from a quick cooking magazine, so it has ease and speed by incorporating several packaged items. I made it with homemade french onion dip, since I don't like the store bought kind as much. Next time I cook this, I plan to add a 1/2 cup diced green pepper for color... maybe a bit of chopped pimento as well. *s* 3 eggs 1 carton (8oz) French onion sour cream dip 1/4 cup butter, softened 1 pkg (8-1/2 oz) corn bread/muffin mix 1/2 tsp salt 1/2 tsp pepper 1 can (15-1/4oz) whole kernel corn, drained 1 can (14-3/4oz.) cream-style corn In a mixing bowl, beat eggs, dip, butter, cornbread mix, salt, and pepper until combined. Stir in corn. Pour into a greased 11-in x 7-in x 2-in baking dish. Bake uncovered at 350* degrees for 35-40 minutes or until edges are lightly browned and pull away from sides of dish. Yeild: 8-10 servings. ~ P_T ~ Dogs believe they are human. Cats believe they are God. --Unknown Quote Link to comment Share on other sites More sharing options...
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