I have been obsessed with the show Private Practice lately on Netflix. I NEVER thought that I would like one of those doctor shows. I can’t stand the sight of blood or even watch someone get a shot. I make Anthony hold my hand when I get a shot. He makes fun of me all the time about it. Last time I had to get a shot the nurse was younger than I was and he won’t let me forget it. But there is something about this show that just drew me in and it’s such bad timing! I’m supposed to be studying for the Praxis.
I think this is my last recipe with dairy in it! And this is a recipe that I’m going to miss eating. I don’t think there is any way that I could hope to ever make this dairy free. Most recipes I have been able to make dairy free using coconut oil or a butter substitute, but this one has like 4 different types of dairy in it. Just because I can’t enjoy it doesn’t mean that I shouldn’t share it with you all so you can enjoy it. I just will never look at the picture again so I don’t torture myself. This is another one of Anthony’s families recipes, but on his dad’s side of the family.
Yields – 12 servings
Prep time – 10 minutes
Cook time – 40 minutes
- 2 TBSP melted butter
- 1/2 cup of sour cream
- 1/4 cup of water
- 1 egg
- 1 canned creamed corn
- 1 can kernel corn, drained
- 1, 8.5 oz, package of corn muffin mix
- Pre-heat the oven to 375 degrees.
- Grease an 8×8 pan.
- Mix together the butter, sour cream, water and egg.
- Add both types of corn.
- Add the corn muffin mix to the corn mixture.
- Pour into your greased pan and bake for 40 minutes.