The Dish That Won
the Mid-West

From: the kitchen of Kim Marie Ashbaugh

This rich corn dish has been an integral part of our family for over four generations. It was first made by my recently passed away Great Aunt, Julia "Doodle" Graham.

Chocolate Chip Cookies Serves: 10-12


  • 16 ounces corn muffin mix
  • 16 ounces sour cream
  • 2 cans of whole corn
  • 2 cans of creamed corn
  • 2 large eggs
  • 2 sticks of butter (melted)

Cooking Instructions

  1. Preheat oven to 450 degrees.
  2. In a large mixing bowl, pour in the muffin mix. Combine wet ingredients with a rubber spatula.
  3. Transfer the mixture to a large greased cassarole dish. Place in preheated oven. Cook for 60 to 75 minutes.
  4. Let cool for 15 minutes before serving. Enjoy!

Cooking Notes

Sustitute lite sour cream and unsalted butter if preferred.