Tuesday, June 22, 2010

Corn Casserole (from my precious niece Lara)

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.


  1. Now THIS I gotta make. Yummamente.

  2. I 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.

  3. I 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!

  4. I am hoping by "assuming" the stick of butter is to be melted, it doesn't make an "ass-u-me"! Here goes!

  5. The 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!!!


I'd love to hear if you made any of these recipes. And if you have specific requests or questions, please email me at
tommygirl at americanstair dot net