Corn Casserole

This is a great easy recipe and always a big hit.

1 box Jiffy corn muffin mix

8 oz sour cream

1  16oz can corn (do not drain)

1  16oz can cream corn

1  (or 1/2) stick “melted” butter

Mix all ingredients together in a casserole dish (ungreased) blending well

Bake at 325 for 45 minutes and test with a knife to be sure it comes out clean

You can double the recipe and cook for 1  1/4 to 1  1/2 hours but keep an eye on it.


Sauteed onions and peppers (chopped small)

Well cooked crumbled bacon

Be creative



Author: patty

Franklin Lakes, NJ

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