"The belly rules the mind."--Spanish Proverb

Corn Casserole Recipe

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This recipe for Corn Casserole, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Schlais
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cans Creamed Style Corn
2 cans Regular Style Corn, drained
1 Egg
1 Jiffy Corn Muffin Mix
1/4 C Butter, melted
8 oz Sour Cream

Directions:
Directions:
Preheat oven to 350. Combine all ingredients and bake in a covered 2 quart casserole dish for 1 hour. Remove the cover and bake another 15 minutes.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
This is my friend Julie's recipe. She often brought it to UW-Rock pot luck gatherings. I like to serve it at family holiday dinners because it is tasty with roast turkey or ham.

 

 

 

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