![]() Pour the mixture evenly into the casserole dish.Pour butter, both kinds of corn, sour cream and eggs into a large bowl.Preheat the oven to 375° and lightly grease a 1 ½ – 2 quart casserole dish with butter.The second most common corn casserole recipe adds eggs which makes a the dish a bit lighter: 1 can of corn, 1 can of creamed corn, 1 cup of sour cream, 1 stick of butter, 2 eggs, and 1 box of Jiffy Cornbread mix.The casserole with be a spoon-able corn pudding, not firm enough to slice like cornbread.1/2 cup butter, melted (1 stick, 4 ounces)īake 35 to 40 minutes, or until the casserole is golden brown and set. ![]()
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