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Salads - Soups - Sidedishes
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None
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4
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| Preptime |
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15 minutes
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Ingredients |
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1 - 8.5 oz pkg Jiffy Corn Muffin Mix
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1 - 15 oz can whole corn, drained
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1 - 15 oz can creamed corn
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2 - eggs
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1 cup sour cream
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1 stick butter, softened
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Instructions |
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Combine the eggs, butter and sour cream in a bowl, whisk until well blended.
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stir in the corn and muffin mix until uniformly blended
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Pour the mix in to a greased casserole dish. I use a rectangular Pyrex 2 qt baking dish
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Bake at 350 deg. F until golden brown. Approximately 1 hour.
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Suggestions |
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Great leftover heated in a frying pan.
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Originally Submitted
9/15/2011
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0 Out of 5 from
0 reviews
You can add this Cornbread casserole recipe to your own private DesktopCookbook.
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