November 23, 2007
Corn Casserole Recipe
This was the recipe that I made on Thanksgiving for Corn Casserole. A coworker had given it to me.
Corn Casserole
1 stick butter (melted)
2 eggs
2 boxes Jiffy corn bread mix
2 cans cream corn
2 cans whole kernel corn (drained)
16 oz, container of sour cream
Mix all ingredients together & pour into a large rectanguler dish (at least 11″ x 13″). The casserole will rise when cooking so be sure to not put it in a dish where it is to the top because it will overflow. Also don’t forget to spray the pan before you pour in the mixture.
Preheat oven to 350 & cook 45 minutes to an hour uncovered.
Serve & Enjoy!
I too have asked the commenters to take the other option. But no one seems to follow it. I too have removed, no follow. Somehow it is going to take a lot of time to teach everyone.
Great recipe. Seems yummy!
Welcome to Michele’s M&G!
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I love the dofollow policy also. I guess everyone is just so used to the old way. Eventually more and more people will come around.
And yes! The recipe was delicious! I had some more of it today. It reheated nicely in the microwave.
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Hi! Kumusta Ka is correct. Thank you for trying to relate with me in Tagalog. I am really touched!
I will try your recipe one time. Seems yummy! Oh, I am hungry now!
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