1 (15.25
ounce) can whole kernel corn, drained
1 (14.75
ounce) can cream style corn
1 ¼ cups
milk
2 large
eggs
1
tablespoon granulated sugar
1/8
teaspoon white pepper
1/8
teaspoon ground nutmeg
1 (7.5
ounce) package corn muffin mix
¼ cup
butter, cut into small pieces
In large mixing bowl, combine corn, cream corn, milk, eggs,
sugar, pepper and nutmeg; mix until well combined.
 |
| Like many baked goods, it's not a lot to look at in the early stages. |
Stir in muffin mix and butter until just moist. Transfer to a
greased 2-quart baking dish.
Bake in a preheated 350F oven 20 minutes. Stir; continue
baking 35-40 minutes or until knife inserted in center comes out clean.
 |
| First stir! |
 |
| I took mine out of the oven a smidge early because I wanted it a little soft. It was still nicely done, though. |
My Rating: 4/5 "Sweet, substantive, and low-calorie for all that. Comfort food all the way!"
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