This Corn Bake recipe is one that I LOVE at Thanksgiving and during the year because I enjoy it so much. It is great for a crowd but also for a week that I cook multiple meats and want an easy side.
I found this recipe initially in my Taste of Home Healthy Cooking 2009 Annual Recipes Cookbook.
Oven
Recipe serves: 12
Total time: 40 minutes
Let's grocery shop!
I do not include salt and pepper because I assume it is already in your pantry.
Pantry & Spices
-
flour
-
cornmeal
-
sugar
-
baking soda
-
butter
Grocery
-
1/2 dozen eggs
-
sour cream 8 oz
-
apple sauce unsweetened
**little pack of 6 cups
-
1 can whole kernel corn 15 oz
-
1 can cream-style corn 14 oz
Let's prep!
Ingredients
Prep
Ingredients
| 1 cup flour |
| 1 cup cornmeal |
| 3 tablespoons sugar |
| 1/2 teaspoon salt |
| 1/2 teaspoon baking soda |
| 1 egg |
| 1 cup sour cream |
| 1/4 cup apple sauce |
| 1/4 cup melted butter |
| 1 can whole kernel corn |
| 1 can cream style corn |
Prep
- Gather all the ingredients as well as measuring tools.
- In a large bowl mix:
- 1 cup flour
- 1 cup cornmeal
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- In a medium mixing bowl:
- 1 egg
- 1 cup sour cream
- 1/4 cup unsweetened apple sauce
- 1/4 cup butter melted
- 1 can whole kernel corn, undrained
- 1 can cream-style corn
- Mix the wet ingredients into the dry ingredients lightly until just combined.
Let's cook!
- Complete the prep from the prep tab above.
- Preheat oven to 350° F
- Oil the 13×9 pan
- Pour in the corn mixture and bake for 30-35 minutes.
- Insert a toothpick and when it comes out clean the dish is complete.
- Refrigerate the leftovers. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $70 – Menu 5
