Along with the Green bean Casserole, this dish is also quite longed for. It has the natural sweetness that corn has, but not so sweet that it taste like a dessert. Kids seem to like it too. It’s a perfect addition to what can sometimes be a salty feast. What’s even better is it’s fast and easy to make, and you need one bowl and one baking dish.
The “Can’t Get Enough of It” Baked Corn
15 oz can whole kernel corn
14 oz can cream style corn
8 oz vegan sour cream (Tofutti is easier to find)
1/2 cup melted margarine
Ener-G Egg Replacer to equal 2 eggs (found in the baking section of many grocery stores)
8 oz. ounces corn muffin mix (NOT corn muffin mix. Check for whey, milk, or egg ingredients)
Preheat oven to 350F.
In a large bowl combine all ingredients.
Mix well and pour into one 9×13 inch baking dish.
Bake for 35 to 45 minutes.
Check for doneness with a toothpick by inserting toothpick in center of baked corn. If it slides out clean, it is done.
Allow baked corn to cool before slicing into squares.