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Easy Cream Corn Casserole




Source of Recipe


PantryNGrocery Challenge


List of Ingredients




1/2 cup (1 stick; 4 ounces) butter or margarine, melted
2 eggs, beaten
1 package (8.5 ounces) dry corn bread mix
1 can (15 ounces) whole kernel corn, drained
1 can (14.75 ounces) creamed corn
1 cup sour cream


Recipe



Preheat oven to 350*F, and lightly grease a 9x9 inch baking dish. In a medium bowl, combine butter, eggs, cornbread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish. Bake for 45 minutes in the preheated
oven, or until the top is golden brown. Serves 6 to 8, depending on appetites.
Rachael's Recipe Notes:
I substituted 1-1/2 cups of vanilla yogurt and 3 Tbsp. of water for the sour cream and 1 egg and the recipe came out very good. I also used 1-1/2 cups of plain yogurt with 2 Tbsp. of granulated white sugar and 3 Tbsp. of unsweetened
applesauce for the sour cream and 1 egg and that was good too.