This is another freezer recipe from the 30 Day Gourmet Books. I really, really, really wanted to like this recipe. Brian tried it but wasn't a fan and the girls really didn't like it at all. The texture was a bit mushy for our likes, and personally I thought it had a slightly tangy after-taste. Sadly, this recipe will not be made again.
8.5 oz corn muffin mix
8 oz sour cream
15 oz canned corn, drained
15 oz canned creamed corn
1 egg
1/4 c margarine, melted
1 c shredded cheddar cheese
In a large bowl add the muffin mix, sour cream, corn, creamed corn, egg, margarine and cheddar cheese. Stir by hand until thoroughly mixed. Put in a gallon freezer bag. Seal, label and freeze.
To Serve:
Thaw bag in fridge overnight. Pour into a greased 8x8 pan. Bake at 350 degrees for 1 hour. To test for doneness, a knife inserted into the center should come out wet, but clean. Serve hot.
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