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Corn casserole Recipe

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This recipe for Corn casserole is from Recipes Tried and True, 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:  
2 cans creamed corn
2 eggs, lightly beaten
8 oz sour cream
˝ cup vegetable oil
⅓ cup sugar
1 box Jiffy cornbread mix
Directions:
Directions:
Preheat oven to 350°
Combine sour cream, oil, eggs and sugar until blended. Add creamed corn.
Mix in cornbread mix until and stir until moistened.
Pour into casserole dish and bake about an hour - or more (depending on the size of your dish).
Casserole should be baked through, but not dried out.
Serve hot or warm
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
5 minutes prep, hour or so to bake
Personal Notes:
Personal Notes:
I first had this delicious, easy casserole at my friend, Rhonda’s house. She was a Marine Corps wife, Marine Corps veteran, the mom of one of Joey’s childhood besties, a neighbor (at two different duty stations) and a wonderful friend to me. A true southern gal, Rhonda was an excellent cook and a gracious hostess.

This casserole goes well with ham, and has become a staple on my Easter dinner table.

 

 

 

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