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Corn Casserole Recipe

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

Contributor:  
Contributor:  
Diane Johnson

Category:
Category:

Ingredients:  
Ingredients:  
1 15 oz. can of corn including liquid
1 15 oz. can of creamed corn
1 box of Jiffy cornbread mix
1/2 c. melted butter
1 c. sour cream

Directions:
Directions:
Combine all ingredients and pour into an 8" x 8" pan.

Bake at 400 about 45 - 60 minutes. It is done when an inserted knife comes out clean. it will loose it's puffiness once cool.

This freezes well after baked. Just thaw and reheat at 325.

Personal Notes:
Personal Notes:
This recipe came from one of my long time friends, Vicki Miller. This is more like a dessert and a favorite by many of my family.

 

 

 

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