This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.

1 can (15 ounce size) whole kernel corn, drained
1 can (15 ounce size) cream corn, drained
1 box (8.5 ounce size) Jiffy corn muffin mix
8 ounces sour cream
1/2 cup margarine, melted
Preheat the oven to 350 degrees F. Grease a 9x9 baking dish.
Combine the drained corn, muffin mix, sour cream, and melted margarine in a mixing bowl. Mix until just combined. Pour into the prepared baking dish.
Place the dish in the oven and bake, uncovered, for 1 hour at 350 degrees F or until baked in the middle.
Let cool before slicing and serving.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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reviews & comments
I made this cornbread and dont think you should drain the cream style corn.....i used the large cans of corn and not the little 8 oz. ones. But drain cream style corn?? thanks
You want to drain out any excess liquid from both kinds of corn otherwise the bread may not set up properly.