Ingredients
3 -4 green onions with tops
4 tablespoons butter
1 (15 1/4 ounce) can whole kernel corn
1 (14 1/4 ounce) can cream-style corn
1 cup sour cream
1 (7 ounce) package corn muffin mix
2 large eggs
Method
Sources
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Filipino coconut pudding mix — creamy, sweet, corn kernel studded
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Preheat the oven to 325F and spray a 1/12 quart baking dish with nonstick cooking spray. Chop the green onions finely. Place the butter in a small microwave-safe bowl. Microwave on HIGH until melted, about 15 to 30 seconds. Drain whole kernel corn. Combine with green onions, butter, cream-style corn, sour cream and corn muffin mix in a medium bowl and mix well. Whisk the eggs in a small bowl until blended. Add the eggs to the corn mixture in bowl and mix just until ingredients are moistened. 5 Spoon batter into prepared backing dish. Back until set, about 45 minutes to an hour. Serve immediately.