Friday, November 23, 2007

Cream Corn Casserole

Chase wanted cornbread stuffing and I wanted a vegetable so this was our compromise. I would describe this dish as part cornbread, part corn niblets, and part creamy goodness. I've made this several times in the past for potlucks and other occasions and it is always a hit. It is also really easy to make.

Cream Corn Casserole

1/2 cup butter melted
2 eggs, beaten
1 cup sour cream
1 can whole corn, drained
1 can cream corn
1 box Jiffy corn muffin mix

Preheat oven to 375 degrees. Add all ingredients to a bowl in the order listed and mix with a spoon. Pour into a greased casserole dish and bake for 1 hour or until slightly brown on top.

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