2 (1 lb.) cans whole kernel corn
2 tbsp. butter
1 tsp. chicken stock base or 1 bouillon cube
1 tsp. seasoned salt
1/4 tsp. dry mustard
2 tsp. chives or green onions, chopped
1 tsp. parsley flakes
1 c. sour cream

Drain corn well. Add butter, stock, seasoned salt, mustard, chives, parsley and sour cream. Stir to blend. Pour into a lightly greased 1 1/2 quart casserole. Bake at 325 degrees for 30 minutes or until heated through. Makes 6 to 8 servings. This recipe may be doubled.