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Corn Casserole



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Rate this recipe 4/5 (1 Votes)


  • 1/2 cup butter
  • 17 oz can whole corn with liquid
  • 17 oz can creamed corn
  • 8 1/2 oz box Jiffy cornbread mix
  • 2 eggs, lightly beaten
  • 1 cup sour cream
  • Pinch of each, salt, pepper and sugar
  • 1 cup sharp cheddar cheese


Servings 12


Step 1

1. Melt butter in 9 x 13 baking dish
2. Add all corn and cornbread mix, gently mix with fork. Add eggs, mix with fork
3. Drop sour cream by tbsp full in different areas on top of corn mixture, fold in gently
4. Add seasonings. Sprinkle with cheddar cheese. Put in preheated oven and bake at 350 degrees for 20-30 minutes or until mixture is firm. Cool slightly before cutting into squares


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