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.

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