by Kathy Hamman Miller
You can double the recipe, as I did for a larger crowd, placing the ingredients in a 9×13 casserole baking dish, increasing the baking time by around 15 minutes. The recipe that follows uses an 8×8 casserole baking dish.
Casserole main Ingredients:
Casserole topping ingredients:
Two 15-ounce cans whole kernel corn well drained.
One 14.75 ounce can cream style corn.
Two eggs slightly beaten.
One cup sour cream
One half cup melted margarine.
One small package Jiffy Corn Meal Mix.
Directions:
Preheat oven to 350 degrees.
Grease an 8×8 baking casserole dish.
Combine the sour cream, slightly beaten eggs, creamed corn, along with the well drained corn in a casserole dish.
Combine the melted margarine and corn muffin mix. Spoon on top. Bake for 35 to 40 minutes.
Enjoy!
