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Serve a rich corn side dish for Thanksgiving and then cut the leftovers into squares for cocktail bites the following evening! Recipe compliments of
It’s hard to believe such a simple, simple recipe can be so scrumptious… especially when it only has 5 ingredients and takes about 5 minutes to toss together. On the other hand, anything with this much butter and sour cream is bound to taste pretty dang good. My theory? Splurge on Thanksgiving and then diet like a maniac until the next holiday.
I bake this in a large casserole dish and serve it as a side for Thanksgiving dinner. The leftover is chilled, cut into squares, and then zapped in the microwave and served as hors d’ oeuvre the evening after Thanksgiving.
CORN CASSEROLE PARTY BITES
1 (15-ounce) can whole kernel corn, drained
1 (15-ounce) can creamed corn
1 stick butter, melted
1 (8-ounce) tub sour cream
1 (8.5-ounce) box corn muffin mix, such as Jiffy
1. Preheat oven to 350 degrees. Mix all ingredients together and pour into a 12×8-inch greased oblong baking dish. Bake for 55 minutes. Let cool 5 to 10 minutes before serving.
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