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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Corn Casserole Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 (8 oz) pkg Jiffy’s corn muffin mix
1 cup sour cream
1 egg
1/2 cup butter, melted
Directions:
Directions:
Preheat oven to 350 degrees.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, egg and melted butter. Pour into a greased 9×11 inch casserole dish (the recipe calls for 9×13 but I wanted a thicker casserole). Bake for 55-60 minutes, or until gold brown. Let stand for 5 minutes and serve warm.

Note: This was enough for 14 people, however, there were no leftovers. Make a double batch for 14 people if you want leftovers!

 

 

 

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