Corn Casserole
RECIPE COURTESY OF CARMELA MONEHAN
Servings 8 Servings
Ingredients
- 1 8-ounce box Jiffy cornbread mix or cornbread muffin mix
- 1 15-ounce can cream corn not drained
- 1 15-ounce can whole kernel corn drained
- 1 stick butter
- 1 8-ounce container sour cream
Instructions
- Mix all ingredients and pour into (greased or sprayed with cooking spray) 8x8-inch casserole dish. I use a 9x13 inch glass casserole dish when I double the recipe.
- Bake uncovered for 55-60 minutes at 350 degrees F.