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Baked Corn Casserole Recipe

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This recipe for Baked Corn Casserole, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Cook
Added: Thursday, June 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream style corn
1 can whole kernel corn
1 box Jiffy corn muffin mix
2 beaten eggs
1 T. sugar
1 cup melted butter or marg.
1 cup sour cream

Directions:
Directions:
Using a large glass mixing bowl, melt butter or margarine in the microwave. Add the sour cream followed by the Jiffy corn muffin mix. Add all other ingredients and mix well. Pour into 9x13 baking dish. Bake at 350 for 45 minutes.

Number Of Servings:
Number Of Servings:
12 - 15
Preparation Time:
Preparation Time:
55 minutes
Personal Notes:
Personal Notes:
Brenda Oeding made this recipe in our kitchen several years ago for the Cook Halsey reunion. She said her sister Ruthie shared it with her. It has become a favorite of ours and is often requested for church meals at Eubank Baptist.

 

 

 

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