Corn Casserole

Yield: 8 servings
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  • 16 ounce(s) Whole corn drained
  • 16 ounce(s) Cream style corn
  • 2 eggs beaten
  • 1 cup(s) sour cream
  • 1 stick(s) butter melted
  • salt and pepper to taste
  • 1 box(es) Jiffy Corn Muffin mix


  1. Preheat oven to 350 degrees F. Combine first six ingredients. Mix well. Add muffin mix and stir until combined.

  2. Transfer batter to a greased 2-quart casserole dish. Bake one hour.
December 2012

This recipe is a personal recipe added by ElaineOSmith and has not been tested or endorsed by MyRecipes.

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