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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Corn Casserole by Beverly Stanford Recipe

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This recipe for Corn Casserole by Beverly Stanford is from Marianne's Stirring Things Up, 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 pkg. Jiffy Corn Muffin Mix

1 Can Cream Style Corn (14.75 oz.)

1 Can Whole Kernel Corn, Drained (15.25 oz.)

8 oz. Sour Cream (1 cup)

1 Stick Butter, Melted

1 - 1/2 Cups Grated Cheddar Cheese
Directions:
Directions:
Mix all together (cheese optional or keep all for top).

Put in greased 8" baking dish (some use 9 x 13).

Cook @ 350 for 45 minutes or until golden brown.

Remove from oven.

Put cheese on top and put back in oven to melt cheese,
5-10 minutes.

Let set up 5-10 minutes and serve warm.
Personal Notes:
Personal Notes:

This had Beverly's name on it and mom said she liked it, but we don't ever remember her making it for us.

 

 

 

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