1 can whole kernel corn
Milk (varies – see directions below)
1/4 tsp dry minced onion
2 tbsp butter (melted)
1/2 cup jiffy corn muffin mix
Preheat oven to 375. Butter a casserole dish.
Drain the juice from the canned corn into a measuring cup, and add enough milk to make 2/3 cup. Combine all ingredients, including the milk mix liquid. Dump into buttered casserole dish, and bake 18-20 minutes.
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