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STEPS
INGREDIENTS
Preheat your oven to 350 degrees.

Preheat your oven to 350 degrees.

Grease your 13 by 9 in pan with butter.

Grease your 13 by 9 in pan with butter.

Add your corn muffin mix to your bowl.

Add your corn muffin mix to your bowl.

Crack two eggs and add them to your bowl.

Crack two eggs and add them to your bowl.

Use a can opener to open both of your cans of creamed corn. Then add them to your bowl.

Use a can opener to open both of your cans of creamed corn. Then add them to your bowl.

Melt your stick of butter (1/2 cup). You can do it in a bowl in the microwave or use a small pan on the stovetop.

Melt your stick of butter (1/2 cup). You can do it in a bowl in the microwave or use a small pan on the stovetop.

Add your now melted butter to your bowl.

Add your now melted butter to your bowl.

Add your 8 oz. container of sour cream.

Add your 8 oz. container of sour cream.

Mix everything together until there are no clumps of cornbread mix.

Mix everything together until there are no clumps of cornbread mix.

Add your mixture to your pan.

Add your mixture to your pan.

Bake for 35-40 minutes.

Bake for 35-40 minutes.

Check periodically with a fork or knife until the fork or knife comes out clean.

Check periodically with a fork or knife until the fork or knife comes out clean.

Turn off the oven.

Turn off the oven.

Let cool for 10 minutes and then enjoy!

  • 2.0 cans of creamed corn
  • 8.0oz sour cream
  • 2.0 eggs
  • 1.0 box of corn muffin mix
  • 1/2c butter, melted (aka 1 stick)
  • 1.0 13x9 in baking dish, greased
  • 1.0 can opener
  • 1.0 mixing bowl
  • 1.0 spatula or mixing spoon
  • 1.0 oven