Corn Casserole 25 Nov 13

 

 

 

 

 

 

 

 

Corn Casserole

1 – 16oz can whole corn, drained

1 – 16oz can cream style corn

2 eggs, beaten

1 cup sour cream

1 stick butter

salt and pepper to taste

1 box Jiffy Corn Muffin Mix

Combine first 6 ingredients and mix well. Add muffin Mix and stir until combined. Transfer to a greased 2-quart casserole dish and bake for 1 hour at 350 degrees.