"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

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

Contributor:  
Contributor:  
Mary Mann
Added: Wednesday, October 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream-style corn (10 oz.)
1 can whole kernel corn (10 oz.)
2 eggs, beaten
8 oz. sour cream
1 stick butter or margarine, melted
1 small box Jiffy corn muffin mix

Directions:
Directions:
Mix all ingredients together; pour into a 2-quart casserole and bake uncovered at 350 F. for 40-45 minutes.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Note from Peggy Egan.....if you use the small cans of corn, only 1 egg, 4 oz. sour cream and 1/2 stick of butter with the entire box of Jiffy corn muffin mix....you can pour into a round cake pan and bake for 15-20 minutes; cut into wedges for a special cornbread!

 

 

 

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