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Corn Casserole

Great alternative to corn bread or plain corn as a side dish.


1 stick of butter 1 cup of sugar 1 cup of sour cream 1 egg 1 pkg jiffy corn muffin mix 1 can (14 oz) creamed corn 1 can (14 oz)whole kernel corn (UNDRAINED)

Nutritional information

No nutrition information available


Preheat oven to 400 degrees Melt the stick of butter In a large bowl: Mix the melted butter, add the juice only from the whole kernel corn (to cool the butter). Blend in the sugar, mix well Blend in the sour cream, mix well Add the egg & mix well Mix in the muffin mix Add the creamed corn, mix well Add the kernel corn & mix well. Dish that into a large casserole dish (ungreased) and bake for 1 (one) hour.