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Creamy Corn Casserole
Hot Baked Side Dish |
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1 15oz. can cream-style corn
1 15oz. can whole kernel corn, drained
1 stick butter
1/2 cup sugar
1 tsp. salt
1/2 tsp. pepper
8 oz. sour cream
1 small box jiffy corn muffin mix
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Open the two cans of corn and drain the whole kernel corn.
Empty contents of both cans into a casserole dish (which you will be baking it in).
Cut the stick of butter into small squares and place throughout the bowl.
Add the sugar, sour cream, salt and pepper. Stir thoroughly.
Add 3/4 of the box of corn muffin mix and stir well.
Pour the rest of the muffin mix on top of the casserole evenly and the place in a preheated oven at 375 degrees F. for about 45 minutes or until bubbling and lightly brown on top.
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Preparation Time: 1 Hour |
Serves: 5 - 6 |
| Recipe Origin: United States |
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Submitted by: |
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Tiffany Henry
Pennsylvania
United States |
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| This recipe has been viewed 5459 times. |
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