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| THREE CORN CASSEROLE | |
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1/2 c. butter, softened 1 c. sour cream 1 egg 1 (16 oz.) can cream style corn 1 (16 oz.) can whole kernel corn, drained 1 (9 oz.) pkg. corn muffin mix Preheat oven to 375 degrees. Mix butter, sour cream and egg. Stir in both cans. Blend in dry muffin mix and spoon into well greased casserole. Bake 1 hour until puffed up, golden brown and crispy on top. Serves 6 to 8. | |
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recipe reviews #137597
Mary (Pennsylvania) says:
I have a family of finicky eaters - but when I made this for the first time, there was NOTHING left. I did not have sour cream so I substituted 1 c. mayonnaise. I also added a cup of shredded cheddar cheese to the batter. It was still out of this world good!! Now the family asks for this on a regular basis. It is so good and so easy that I will make it again and again!
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