1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (14-3/4 ounces) cream-style corn
Instructions
In a large bowl, combine the first five ingredients. In a small bowl, whisk the egg, sour cream, applesauce and butter. Stir in corn. Stir into dry ingredients just until moistened. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Refrigerate leftovers. Yield- 12 servings.
Originally Submitted
7/1/2010
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