Baked Corn Recipe

As I told you in my weekly menu plan post I got sick of my mom always just making frozen corn as a apart of our Thanksgiving dinner. To my surprise my uncle must have to because about 10 years ago he brought this dish and we have used it ever since! This dish is also great any other time of the year as well. I will say that it beats frozen corn!

Baked Corn: Serves 10-12

• 1 (15.25 ounce) can whole kernel corn (scored this for only .39/1 after coupons for Kroger brand this week!)=.39
  
• 1 (14.75 ounce) can cream-style corn (scored this for only .39/1 after coupons for Kroger brand this week!)=.39
• 1/2 cup sour cream( got 16 oz. for .88/1 atHy-Vee)=.22
  
• 1 cup butter or margarine, melted (got 1lb. for 1.37/1 at Hy-Vee)=.69/1
  
• 2 eggs (got 1 dozen for only .88/1 at Hy-Vee)=.15
  
• 1 (12 ounce) package corn muffin mix=.43/1 8oz box of Jiffy (we never have problems even though it is 4 ounces less than the recipe recommends)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
3. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Yum! and it only costs me about $2.25 to make or only .23/per serving!