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"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

Corny Casserole Recipe

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This recipe for Corny Casserole is from Look What's Cooking at Brown Mackie College Cincinnati, 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:  
1 can whole kernel corn, drained & rinsed
1 can cream-style corn
1 cup sour cream
1 box Jiffy© corn muffin mix
1 stick butter, melted
Shredded Cheese for topping
Directions:
Directions:
Preheat oven to 375º.
Mix all the ingredients together and place in a 2 quart casserole dish. Bake for 1-1 1/2 hours until top is golden brown. Top with shredded cheese and bake for 5 more minutes until cheese is melted.

Allow to sit at room temperature for 10 minutes before serving.
Personal Notes:
Personal Notes:
Always a crowd pleaser!

 

 

 

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