Corn Casserole

8 ingredients
2 steps

Ingredients

  • 1- 14 3/4 oz. can creamed corn
  • 1- 11 oz. can corn kernels, drained (I use Fiesta/Mexican style w/sweet peppers)
  • 1/2 stick butter, melted
  • 1 box Jiffy corn muffin mix (8 1/2oz.)
  • 1- 8oz. sour cream
  • 2 eggs, beaten
  • onion powder
  • pepper

Directions

  1. 1
    Combine all and mix thoroughly. Pour into lightly greased casserole dish. Bake til golden brown with cracks on top, center firm. (Ex.: 8 X 8 clear glass for 35 min. at 425
  2. 2
    or 1 1/2 qt. Corningware for 50 min. at 375)

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