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Creamed Corn Casserole

This is the way to cook out of your pantry, a can of corn, a package of jiffy corn bread mix turns borning corn into a dish where there will be no leftovers. This recipe is by Virginia McDowell. Jefferson City, Mo. 1960.


Creamed Corn Casserole

Creamed Corn Casserole

  • Author:
  • Recipe Type: Casserole Recipes
  • Prep time:10 minutes
  • Cook time:1 hour
  • Serves: 8
Creamed Corn Casserole

This is a great side dish for any meal!

Ingredients

  • 1 can whole corn, drained
  • 1 can cream corn
  • 8-oz sour cream
  • 1 pkg. Jiffy corn bread mix
  • 1 stick butter, melted
  • 2 eggs

Instructions

Ingredients can be mixed in the pan to be packed in. Stir until all ingredients are mixed well. Bake 1 hour at 350 degrees, or 15-18 minutes in a microwave on full power. This is very moist and keeps, and reheats well.

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