"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn Casserole Recipe

  Tried it? Rate this Recipe:
 

 

Corn Casserole image
Special dish for special people.

 

This recipe for Corn Casserole, by , is from GENOVA FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Dewey
Added: Tuesday, September 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 1/4 oz.) can whole kernel corn, drained
1 (14 3/4 oz.) can cream-style corn
1 (8 oz.) package corn muffin mix (recommended Jiffy)
1 cup sour cream
1 stick butter, melted

Directions:
Directions:
Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased casserole dish.

Bake 45 minutes or until golden brown.


Let stand at least 5 minutes and then serve warm.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

301W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!