Cream corn casserole

Name: Cream corn casserole
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 can cream corn; 2 can kernel corn drained; 1/2 stick butter; 2 eggs; 1 cup sour cream; 1 cup jiffy muffin mix; 1 tsp sugar; 1 salt and pepper to taste

alicia.schrock @cook_3046891

Spartanburg, South Carolina

I'm southern and I ain't eating no cornbread out of a box or so I thought. This recipe is delicious and a perfect side dish. You'll never know jiffy was in there! Try it out, I guarantee you'll fall in love with it as I have.

alicia.schrock @cook_3046891

Spartanburg, South Carolina

Saved

Ingredients

45 mins

6 servings

2 cancream corn
2 cankernel corn drained
1/2 stickbutter
2eggs
1 cupsour cream
1 cupjiffy muffin mix
1 tspsugar
1salt and pepper to taste

Saved

Steps

45 mins

1

Preheat oven to 400 and grease a 13x9 baking dish
2

In large bowl mix cream corn, kernel corn, eggs, sour cream, jiffy, sugar, and salt/pepper until well blended.
3

Pour in dish. Cube the butter and dot over casserole. Gently stir in mixture. Bake 45 minutes or until golden brown.
4

It will be a tad jiggly in the middle, so don't be alarmed. Let set for a couple minutes and it will firm up more. You have to take it out when it gets golden or the bottom will burn.