I’m sure most of you have made corn casserole or have at least eaten it. It’s so easy! You can mix it in the pan you’re cooking it in which makes less dishes to clean up. Some recipes call for shredded cheddar cheese over the top, but we like it without it. This is always a winner at cook-outs and pitch-ins. I’ll warn you against doubling the recipe. It seems to take forever to get done in the middle while drying out on the edges. If you want to double it, I suggest you make two dishes.
Corn Casserole
1 package corn muffin mix
1 can cream style corn
1 can whole kernel corn
1 stick butter, melted
8 oz. sour cream
2 eggs
Preheat oven to 350 degrees. Spray 9×13 pan with cooking spray. Mix all ingredients in 9×13 pan. Bake for 50 minutes until golden brown and the center is done.
