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Creamy Corn Casserole
Hot Baked Side Dish
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

 

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.

Preparation Time: 1 Hour Serves: 5 - 6
Recipe Origin: United States
Submitted by:
Tiffany Henry
Pennsylvania
United States
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