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Categories:Viewed: 44 - Published at: 5 years ago
Ingredients
- 1 can Del Monte cream-style corn
- 1 can Del Monte whole kernel corn, reserve liquid
- 1 envelope Pioneer corn muffin mix (6 muffin size)
- 1 egg
- 1 stick margarine, melted
- 4 Tbsp. chopped onion or substitute 1 Tbsp. minced onion
- small amount grated cheese (optional)
Method
- In a 1 1/2-quart casserole, beat egg, slightly.
- Add melted butter to which onion has been added.
- (If fresh onion, cook in the butter a few minutes.)
- Add corn, muffin mix and less than 1/3 cup of the reserved liquid from the whole kernel corn.
- (I used about half the 1/3 cup.) Sprinkle with grated cheese.
- Bake in 375° oven for 30 to 40 minutes.
- Remove from oven before it is completely set in the center.
