Corn Casserole
Corn Casserole
Preheat oven to 350
Butter 9/13 pan
To large bowl add 1 can whole kernel corn
1 can cream style corn
1 C sour cream
2 eggs
1 stick oleo ( I use just a little less)
1 pkg Jiffy Corn Bread Mix
Mix all ingredients thoroughly - put in 9/13" buttered pan. Bake at 350 for 35 (+) minutes. (Depends on your oven - I back it for about 40 minutes, watching so it doesn't brown too much around edges.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
winter
thanksgiving
easter
christmas
bake
vegetables
side dish
american
corn
fall
savory
savoryside
thanksgiving
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 cup sour cream
- 1 12-oz can corn kernels
- 1 12-oz can cream style corn
- 1 stick margarine
- 1 package jiffy corn bread mix
- Carbohydrate 35.08435 g
- Cholesterol 551.175 mg
- Fat 44.6828125 g
- Fiber 2.77199995994568 g
- Protein 20.8703375 g
- Saturated Fat 13.70845375 g
- Serving Size 1 1 Serving (364g)
- Sodium 717.8175 mg
- Sugar 32.3123500400543 g
- Trans Fat 4.18477375 g
- Calories 599 calories
Mix all ingredients thoroughly and put in a 9/13 in. buttered pan. Bake at 350 for 35 to 40 minutes depending on your oven. Watch so it doesnt brown too much around the edges.
