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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Baked Corn Casserole Recipe

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This recipe for Baked Corn Casserole is from HealthPartners Central Lab Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-15 oz. can cream style corn
1-15 oz. can whole kernel corn, undrained
1- 8 oz. carton sour cream
1 large egg, slightly beaten
1/2 c. (1 stick) butter, melted
1- 8 oz. pkg. Jiffy corn muffin mix
1/4 c. chopped onion
white pepper to taste, if desired
Directions:
Directions:
Combine all ingredients, add muffin mix last. Pour into buttered 9 x 13 in. casserole pan. Bake at 350º until set and light golden brown, 45-60 minutes.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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