Canned Corn Casserole

Canned Corn Casserole

This dish is a real hit at family dinners and church carry-ins. The taste is just delicious.

Recipe

• 1 15-ounce can well-drained whole kernel corn
• 1 15-ounce can cream-style corn
• 1 box Jiffy corn muffin mix
• 1/2 cup sugar
• 2 eggs, well beaten
• 1 stick margarine, melted
• 1 cup sour cream

Preheat oven to 350 degrees. Mix together all ingredients in a bowl. Pour into a well-greased 9-by-13-inch baking dish. Bake for 45 to 60 minutes, or until center is firm.

Tips From Our Test Kitchen: Two large ears of fresh corn are a seasonal substitute for the canned whole kernel corn. This dish is still sweet with 1/4 cup sugar, rather than 1/2 cup. Try serving this casserole as a side dish with fried chicken and fresh tomatoes with basil.

Upload Your Own Stories, Photos and Videos

Every week, American Profile magazine brings you stories that celebrate the people and places that make America great. Now we want to hear your stories and see your photos, videos and even audio.

 Start Uploading Now!

 

Discuss this Article