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| CORN CASSEROLE | |
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1 can creamed corn (16 oz.) 1 can corn, drained (16 oz.) 1 box Jiffy cornbread mix 1 stick melted butter 1/2 c. chopped onion Dash of pepper 1 egg 1 container plain yogurt or sour cream Mix egg with yogurt. Stir into corn (both cans) and cornbread mix. Add butter and onion. Mix well. Place in greased casserole dish. Bake at 350 degrees for 1 hour. | |
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recipe reviews #11027
Cindy Robinson says:
You don't mention the size container of yogurt or sour cream, but I use a full 16 oz. container of sour cream and 3 eggs instead of 1. This is a "no-fail" recipe! A true winner every time!
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