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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn Casserole Recipe

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This recipe for Corn Casserole is from The Watson/Montgomery Family Cookbook , 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:  
Ingredients
1 can whole kernel yellow corn, undrained
1 can cream style yellow corn
1 8 ounce container sour cream
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted
Directions:
Directions:
Directions
Preheat oven to 350 degrees.
Lightly grease or spray a 2-quart casserole dish.
In a large mixing bowl, stir all ingredients until well combined.
Pour into casserole dish and bake for 55 to 60 minutes or until brown on top and barely firm.

 

 

 

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