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Corn Casserole

Recipe information

  • Yield

    serves 6-8

Ingredients

One 15 1/4-ounce can whole kernel corn, drained
One 14 3/4-ounce can cream-style corn
One 8-ounce package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) melted butter

Preparation

  1. In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 45 to 60 minutes, or until golden brown.

Paula Deen's Kitchen Classics
TagsCasseroleCornVegetableSour CreamDairySideDinnerVegetarianNut Free5 Ingredients or FewerEasyOven BakeCookbooks
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