Corn dishes are a staple in Pa Dutch country. Frozen can also be used, but I prefer well-drained Niblets for this recipe. This is often served on holiday tables. This is a super-easy side dish to dress up any meal.
Amish Baked CornCourse: SidesCuisine: Pa. Dutch, Coal RegionDifficulty: Easy
1 (8 oz.) sour cream
2 cups canned whole kernel corn, drained or frozen corn
2/3 c. butter, melted
1 can cream-style corn
1 box Jiffy corn bread mix
- Heat oven to 350°.
- Beat eggs; add sour cream.
- Stir in melted butter, corn and corn bread mix.
- Pour into buttered 9 x 13-inch dish.
- Bake for 30 to 35 minutes until slightly browned. Do not over bake.
DID YOU MAKE THIS?
Snap a picture and tag @acoalcrackerinthekitchen on Instagram so visitors can see it!