Corn Casserole
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A american take on corn casserole, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 (16 oz.) can creamed corn
- 1 stick margarine, melted (1/2 c.)
- 2 eggs
- 1 (8 oz.) carton sour cream
- 1 box Jiffy cornbread mix
- 1 (16 oz.) can kernel corn, drained
Method
Mix all ingredients together (may blend in blender).
Pour into rectangular 2-inch pie pan or casserole dish. Bake in a 350° oven 1 hour.
(Freezes well.)
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