Corn casserole

9 servings

Ingredients

Quantity Ingredient
1 can White corn, canned creme-sty
1 can White corn, shoepeg or whole
(drained)
1 can Sour cream; 8 oz
2 Eggs; beaten
½ cup Margarine; melted and cooled
1 Corn muffin mix; 8 1/2 oz. b

Directions

Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook Preheat oven to 350°F. Combine first 5 ingredients, mixing well. Stir in corn muffin mix. Pour into a greased 12- x 8- x 2-inch baking dish and baked for 45 mins. YIELD: 9 to 12 servings NOTES : This casserole taste like sweet creamed cornmeal mush. It's good,

good, good!!!!

From: Dan Klepach

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