INGREDIENTS
1 stick butter, melted
2 eggs
2 cups of corn, drained
1/3 cup chopped onion, optional
8 oz. cream corn
8 oz. sour cream
1 small box corn muffin mix
salt and pepper, to your taste
DIRECTIONS
Combine all ingredients in a large baking dish and bake at 350 degrees for 1 hour, until set.
METHOD
I began by melting a stick of butter in my baking dish. Then I dropped in a couple of eggs and slightly beat them with a fork.
Now I just start dumping. The recipe calls for 8 oz. of canned corn. My family froze corn into bags last summer, so that’s what I used. I’d guess this is about 2 cups. I dumped in some chopped onion, which the recipe does not call for, and salt and pepper….also not in the recipe that I used. 
More dumping. That’s 8 oz. of sour cream and 1 small box of corn muffin mix.
Top her off with a can of cream corn and stir it all up until completely combined. 
Now pop it in a 350 degree oven for an hour. The center should be set (not jiggly). This one may have gotten a little too “done”, I didn’t have any of this casserole left over, so it was a hit with the crowd.
Baked Irish Corn1 stick butter, melted2 eggs2 cups of corn, drained1/3 cup chopped onion, optional8 oz. cream corn8 oz. sour cream1 small box corn muffin mixsalt and pepper, to your tasteCombine all ingredients in a large baking dish and bake at 350 degrees for 1 hour, until set.
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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