Ingredients

The following ingredients have 8 Servings
  • 1 can (15.25 oz./432 g) corn, drained
  • 1 can (14.75 oz./418 g) creamed corn
  • 4 oz. (113 g) butter, melted (½ stick)
  • 1 cup (250 mL) sour cream
  • 1 jar (4 oz./113 g) chopped pimentos, drained
  • 1 pkg (8.5 oz./240 g) corn muffin mix

Instruction

  • Preheat the oven to 400°F (200°C).Mix all the ingredients together in a large bowl with the cornbread mix last.Pour into the 2-qt. (2-L) Enameled Cast Iron Baker; bake until brown on the edges or set, about 30 minutes.