by Kathy Hamman Miller
Aunt Ann has brought this favorite recipe to all of the seasonal family functions over the years. However with this being the first year that she was not able to come, I went looking for recipes.
What I did find in my search was the corn muffin mix was being stirred in to the batter where my aunts I knew had always spooned it on the top. Thank you, Aunt Ann, for the recipe, and I would like to share this with you now so you can enjoy also. You can double this recipe to use in a cake sized casserole.
Aunt Ann’s Corn Casserole
Main casserole Ingredients
2 15 ounce cans whole kernel corn drained
1 15 ounce can creamed style corn
1 Cup sour cream
2 Eggs
Mix and place into slightly greased casserole dish
Topping
Melt 1 stick of melted butter
Stir in 1 18 ounce box of Jiffy corn muffin mix
Spoon and cover top of wet ingredients
Bake at 350 degrees for 35 to 40 minutes. Enjoy!
