Corn Casserole – the Right Way and Sandy’s Way 

By á-173840

Ingredients

• 1 can cream style corn – don’t drain (I think Green Giant is best)
• 1 can whole corn - don’t drain
• 8 oz sour cream
• 1 pkg Jiffy corn muffin mix
• Mix all together.

Preparation

Step 1

Spray 8x11 (or equivalent) glass dish. I never use this size – usually a smaller, deeper dish, which means it may have to cook a little longer.

Drizzle one stick of melted butter (I think this is too much, I use about ½ stick) on top.

Bake at 350⁰ 1 hour

Karen – I replaced the sour cream with equal amount of non-dairy yogurt, but you could use Greek yogurt (Nikki can’t have that – that’s why I used the non-dairy stuff). And instead of the Jiffy mix, I used one box of the HEB Gluten Free Honey Corn Bread Mix.

Simple!

Hope you enjoy.