Monday, December 31, 2012

Corn Casserole

  • 1 (15 1/4 oz) can whole kernel corn, drained
  • 1 (14 3/4 oz) can cream-style corn
  • 1 (8 oz) package Jiffy corn muffin mix
  • 1 cup sour cream
  • 1/2 cup butter, melted 

Preheat oven to 350 degrees F. Grease a 9- by 9-inch baking pan or a 2 quart casserole dish. Mix together the corn, Jiffy, sour cream and butter in a large bowl. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving. 



No comments:

Post a Comment