1 egg (beaten)
1c. sour cream
1 stick butter (melted)
1 8 oz. can creamed corn (as is)
1 8 oz. can corn (drained)
1 box Jiffy corn muffin
Mix all ingredients together and pour into an 8x8 buttered casserole dish. Bake at 350º for 40-50 minutes.
I doubled it. It fit nicely in a 13 x9 and used low fat sour cream.
Now THIS I gotta make. Yummamente.
ReplyDeleteI made Thanksgiving dinner yesterday for my daughter, son-in-law and grandbaby boy Hans that are in from out of town. I made the Corn Casserole and it was a big hit. Thanks for the recipe.
ReplyDeleteI am making this as one of my dishes for a New Year's Day party...they are serving 'comfort food'...I'll let you know!
ReplyDeleteI am hoping by "assuming" the stick of butter is to be melted, it doesn't make an "ass-u-me"! Here goes!
ReplyDeleteThe corn casserole was a huge HIT!!! My hubby didn't know I made it and he kept saying how good it was. So funny when he found out it was me who made it. I did melt the butter, drained the cans of whole corn too. I doubled the recipe too. Thanks!!!
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