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Cross Country Cookin': Kentucky Corn

So this is a recipe I obtained from Jenn, but it was ages ago. I wanted to share it with all of you this week so you could make sure to add it to your Easter Meal Menu. This is a must have! We've incorporated it  into almost every holiday meal and know of at least four other families who have added it as a must have side dish to certain holidays as well. It taste great with ham, turkey, roasted chicken, prime rib, any roast really, grilled steaks... and the list goes on because this dish is so yummy it basically compliments anything.
It is called Kentucky Corn. I have no idea where its name originated from, and considering Jenn is from Mississippi I have no idea where she got it from either, but who cares, it is wonderful.

Kentucky Corn
1/2 C. butter, melted
2 eggs, beaten
1 box Jiffy cornbread mix
8 oz. sour cream
1 can whole kernel
1 can cream of corn
salt and pepper to taste

Combine all ingredients. Make sure to mix in canned corns well.
Pour into 1 1/2 qt. casserole and Bake @ 350 for 45 minutes




Kristi and Ken said...

ahhh thank you so much for reminding me about Kentucky Corn!!!! This was always my favorite side at potlucks at Church growing up. I'm TOTALLY making this on Sunday :-)

Bianca said...

Yum, I want some now!