This is a recipe that I got from my friend, Rosemary, about 40 years ago. It's a nice change from your usual potatoes, rice or corn for dinner ~ a great side dish for a Holiday buffet table **
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1 8-oz. package corn muffin mix
3 eggs, beaten until frothy
1/4 lb. (1 stick) butter, melted
1 12 oz. can whole kernel corn, undrained
1 17-oz. can creamed corn
1 8-oz. container French onion dip
1/4 tsp salt
Dash of pepper
Combine all ingredients. Pour into an ungreased 2-quart casserole dish. Bake at 350 for 1 hour ~ or at 400 for 30 minutes (depends what else you have in the oven).
Serves 8