Canned Corn Casserole Recipe
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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
Instructions
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.
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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