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    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 .
 

 

 

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