Email to Buny      

Veggies: Corn Casserole

Source of Recipe

Fannie Flagg's Original Whistle Stop Cafe Cookbook


List of Ingredients

1 can cream corn (17 oz, white corn)
1 can white or shoepeg corn (11 oz) drained
8 ounces sour cream
2 beaten eggs
1/2 cup butter, melted and cooled
8 1/2 ounces corn muffin mix


Recipe

Preheat oven to 350ºF. Combine first 5 ingredients, mixing well. Stir in corn muffin mix. Pour into a greased 12- x 8- x 2-inch baking dish and baked for 45 mins. YIELD: 9 to 12 servings .