Saturday, October 23, 2010

Corn Casserole

1 c. whole kernel corn with juice
1 c. cream style corn
8 oz. sour cream
1/2 c. butter, melted
1 (8 oz.) box Jiffy corn muffin mix
1 egg
1/2 tsp. salt
1/2 tsp. pepper

In 2 quart baking dish, mix together melted butter, slightly beaten egg, sour cream, muffin mix, salt and pepper. Add corn and mix thoroughly. Bake at 350 degrees for 45 minutes or until golden brown. Serves 8-10

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