Easy corn muffin casserole
on November 24, 2010
I fixed an “Easy Corn Muffin Casserole” for the Memorial Day potluck. It can be either a casserole or cornbread and I usually cut mine up like cornbread. It is easy, quick, and delicious. Enjoy. ‘
Ingredients:
- 1 egg (or 1/4 cup egg substitute)
- 1/4 cup margarine or butter
- 1 can (8-3/4 oz.) kernel corn, drained
- 1 can (8-3/4 oz.) creamed corn
- 1 pkg (8-1/2 oz.) corn muffin mix
- 1 carton (8 oz.) plain yogurt (can be fat free)
Directions:
- Preheat oven to 350 degrees.
- Combine all ingredients in medium bowl and mix well.
- Coat 8-in. square pan with cooking spray.
- Bake 45 minutes until set.
Note: I usually double the recipe and bake it in a 9 x 13-in pan
serves 16
Want to share your own recipe? Email it to becca.friedman@richmondconfidential.org with the subject “Richmond Cooks”. Don’t forget a title, ingredients, directions, serving size, and a little about how the recipe came to you. Bon Apetit!
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