Corn Casserole

I don’t know if this is a bread or a casserole or what. All I know is that it’s really really good. It’s not mushy like a corn pudding, but it’s not dry like corn bread tends to be. But when I think of casseroles, I think of layers, and there are no layers in sight.

This recipe actually came out of Fannie Flagg’s book “A Red Bird Christmas.”

Corn casserole

1 large can cream style corn
1 can white niblet corn
2 eggs beaten
1 stick butter
1 8 1/2 oz box Jiffy corn muffin mix
8 Oz. Sour Cream

Mix all ingredients together well. Put in 9X13 buttered baking dish. Bake at 350 for about 45 minutes or until firm in the middle.

When I made it last I actually forgot to add the sour cream, and it was still good!

You can add in some grated cheddar, or top it with grated cheddar during the last few minutes of baking.

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1 Comment »

  1. Steven said

    sweet. i’m making this for dinner next week.

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