Corn Casserole
Course
Side Dish
Cuisine
American
Servings
10
servings
Servings
10
servings
Ingredients
1
15 oz.
can whole-kernel corn
1
15 oz
can cream-style corn
2
eggs
beaten
8
ounces
sour cream
1
stick
butter
melted
1
box
Jiffy cornbread mix
Instructions
Mix everything together in order given.
Pour into a prepared 13 x 9-inch pan. Bake at 350 F for 30-35 minutes.
Recipe Notes
Gina Smith, Paragould