(I've made this with regular ingredients, as well as all low-fat
substitutes, and it's great both ways. Paula Deen likes to top with
melted shredded cheese, but I removed that step.)
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix,
sour cream, and melted butter. Pour into a greased 9 by 13-inch
casserole dish.
Bake for 45 minutes, or until golden brown. Let stand for at least 5
minutes and then serve warm.
Originally Submitted
12/1/2009
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