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Corn Casserole Recipe

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

Contributor:  
Contributor:  
Betty Bourgeois

Category:
Category:

Ingredients:  
Ingredients:  
1 Stick oleo,
14 3/4 oz Can cream corn,
11 oz Can whole corn,
1 Pint sour cream,
1 Box Jiffy Corn Bread mix.

Directions:
Directions:
Melt oleo and add everything else with it. Pour into oblong shallow dish and bake uncovered at 350 for 25 to 30 minutes.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Double this for more than 12. Bake in two dishes if doubling. If using deeper dish, bake longer.

 

 

 

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