Casseroles, Vegetables

Corn Bake

  • 8 ozs Sour cream
  • 1/2 cup Margarine or butter, cut up
  • 16 oz can Cream corn
  • 16 oz can Kernal corn, undrained
  • 1 Eggs, slightly beaten
  • 1 box Jiffy corn bread mix

    • Blend all ingredients(save about 2T of the dry corn bread mix to sprinkle on fortopping)

    Bake at 350° for 1 hour & 15minutes in an uncovered but WELL GREASED casserole.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dawn Nemitz of Minooka, IL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!