1 egg, beaten
1 cup sour cream
1 stick melted margarine
1 can corn (drain ½ of the water off)
1 can cream style corn
1 box (8 ½ oz) Jiffy corn muffin mix
Bake in greased 8x12” dish at 350 degrees for 45 minutes.
It’s weird how I want this with totally different foods. I think it goes great with summer cookout food as well as with Mexican. This stuff is delicious and gives a nice sweetness that balances out savory main dishes.
[...] Mix all the ingredients together and pour the sauce over the roast. Cover and put in a 300 degree oven for 7 hours. I let this go overnight, and it’s tender and delicious. When it comes out of the oven, shred the meat apart with two forks. All of the veggies turn to nothing-mush and just produce a wonderful sweet and tangy sauce. Let it cool to room temperature and lift off the layer of grease that forms on the top (gross, but no one wants to eat all this extra fat). Heat back up to serve. This goes great with a creamy coleslaw and my corn casserole. [...]
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