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
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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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. 
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