What's Cooking with Jean
Tuesday, November 21, 2006 Easy Corn Casserole

I'll admit, I would prefer a corn pudding with fresh corn and whipping cream, but sometimes Jiffy and canned corn make the whole day easier. A simple and great side dish.

1 can whole kernel corn with juice
1 can whole kernel corn drained
1 can cream style corn
1 c. sour cream
1/4 c. sugar
2 eggs, beaten
1 stick melted butter
1 (8 oz.) box Jiffy corn muffin mix

Mix together adding muffin mix last. Pour in greased 9x13 casserole dish.

Bake at 350 degrees for 50-60 minutes until set.

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Posted by Jeannie :: 3:15 PM :: 0 comments

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