Corn Casserole

Shared by: Dawn Smith

2 eggs
1 can cream-style corn
1 can whole kernel corn (do not drain)
1/2 cup melted butter
1 cup sour cream
1 cup shredded mild cheddar cheese
1 package Jiffy corn muffin mix
salt and pepper to taste
Beat eggs. Stir in cream-style corn, whole kernel corn and butter. Add sour cream. Fold in muffin mix, salt and pepper. Pour into well-greased casserole dish. Sprinkle with cheese. Bake at 350 F for 35 minutes or until golden brown.
(Doubled the recipe fills a 9 X 13 pan and another small pan.)


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