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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Baked Corn Casserole Recipe

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This recipe for Baked Corn Casserole, by , is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Doris Woodward


Vegetable oil spray
1 8.5 oz. box corn muffin mix
1 14 oz. can creamed corn
1 Lb. frozen corn kernels, thawed and drained
8 Tab unsalted butter, melted
1 C Sour cream
1 large egg

Preheat oven to 350

Spray a shallow 3 qt. baking dish with vegetable spray.

Stir together the muffing mix, creamed corn, corn kernels, butter, sour cream and egg in a large bowl. Mix well, but don't overmix.

Pour the batter into the prepared dish.

Cover with aluminum foil and bake for 55-60 minutes.

Remove the foil and bake for 10 minutes more, until top is crusty and golden brown.

Serve hot.

Make it your own:
C cooked and crumbled bacon
1 C diced red bell pepper
1-2 Tab minced jalapenos
C chopped fresh parsley, cilantro or basil
1 C shredded cheese
1 C crumbled goat cheese
1 C sauteed chopped onions

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:




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