BCL - Egg-Free Sweet Corn Casserole So Tasty

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Egg-Free Sweet Corn Casserole

"A side dish so true, there will by no means be leftovers. Egg-less for those of us with egg hypersensitive reactions."

Ingredients :

• 1 (15.25 ounce) can whole kernel corn (which includes Del Monte®, drained
• 1 (15 ounce) can cream-fashion corn (which includes Del Monte®)
• 1 (7.Five ounce) package corn bread mix (consisting of Jiffy®)
• 1/four cup margarine, melted
• 1 (8 ounce) box bitter cream

Instructions :

Prep : 5M	Cook : 6M	Ready in : 55M

• Preheat oven to 350 tiers F (one hundred seventy five degrees C).
• Stir whole kernel corn, cream-style corn, and corn bread blend together in a big bowl. Pour melted margarine into the bowl; mix. Fold sour cream into the corn mixture until easy. Pour into an eight-inch square baking dish.
• Bake within the preheated oven until the edges have browned and a toothpick inserted into the middle comes out smooth, forty five minutes to 1 hour. Cool inside the pans for five minutes before serving.

Notes :

• Reynolds® Aluminum foil can be used to keep meals wet, prepare dinner it frivolously, and make clean-up less complicated.

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