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CORN BREAD CASSEROLE II

Active Time : 15 minutes
Total Time : 1 hour
Serves : 8 servings
INGREDIENTS
  • 1 15.25 ounce can whole kernel corn drained
  • 1 14.75 ounce can cream style corn
  • 1 1/4 cups milk
  • 2 large eggs
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon ground nutmeg
  • 1 7.5 ounce package corn muffin mix
  • 1/4 cup butter cut into small pieces
DIRECTIONS

In large mixing bowl, combine corn, cream corn, milk, eggs, sugar, pepper and nutmeg; mix until well combined.

Stir in muffin mix and butter until just moist. Transfer to a greased 2-quart baking dish.

Bake in a preheated 350°F oven 20 minutes. Stir; continue baking 35-40 minutes or until knife inserted in center comes out clean.