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    Corn Casserole


    Source of Recipe


    Paula Deen


    Recipe Introduction


    Delicious and easy to make. Sort of a mix between spoonbread and corn pudding. Leftovers microwave very well! I used the same amounts of frozen corn, rather than canned. Not sure if it made it better, but it was very, very good!


    List of Ingredients


    • One 15 ¼ oz. can whole kernel corn, drained
    • One 14 ¼ oz. can cream-style corn
    • One 8-oz. pkg. Jiffy corn muffin mix
    • 1 c. sour cream
    • ½ c. melted butter


    Instructions


    1. Preheat oven to 350 degrees.
    2. In a large bowl, stir together all the ingredients. Pour into a greased casserole. Bake for 45 – 60 minutes, or until golden brown.


    Final Comments


    Serves 8.
 

 

 

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