Sunday, May 4, 2008

Baked Corn Casserole

1 can regular corn
1 can cream style corn
1 cup (8 oz.) sour cream
1 box Jiffy Cornbread Mix
1 stick butter

Drain regular corn. Blend in 3-quart casserole the two cans of corn, sour cream and butter (cut in small chunks). Add the corn bread mix and blend. Cover and bake in a 350-degree oven for one hour (uncovered for the last 15 minutes).

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