This is the traditional corn casserole that always seems to show up at potlucks and around the holidays. If you've never had it, you've gotta try it! I always keep the ingredients on hand so I can whip it up real fast at a moment's notice. You can also use about 2 cups of frozen corn instead of the canned whole kernel corn for a fresher taste. This recipe couldn't be easier to make.
Corn Casserole
1 can creamed corn
1 can whole kernel corn
1 stick butter, melted
1 8oz. package sour cream
1 pkg. jiffy corn muffin mix
Stir together all ingredients and put in an 8 X 8 dish. Bake at 350 Deg. F. for one hour and top is browned.
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