This is the way to cook out of your pantry, a can of corn, a package of jiffy corn bread mix turns borning corn into a dish where there will be no leftovers. This recipe is by Virginia McDowell. Jefferson City, Mo. 1960.
Creamed Corn Casserole
Creamed Corn Casserole
This creamed corn casserole is perfect for a family meal.
Print Pin RatePrep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 216kcal
Ingredients
- 1 can whole corn drained
- 1 can cream corn
- 8 ounces sour cream
- 1 pkg. Jiffy Cornbread Mix
- 4 ounces melted butter
- 2 eggs
Instructions
- Ingredients can be mixed in the pan to be packed in. Stir until all ingredients are mixed well. Bake 1 hour at 350 degrees, or 15-18 minutes in a microwave on full power. This is very moist and keeps, and reheats well.
Nutrition
Calories: 216kcal | Carbohydrates: 11g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 312mg | Potassium: 135mg | Fiber: 0g | Sugar: 2g | Vitamin A: 12.7% | Vitamin C: 3.7% | Calcium: 4.3% | Iron: 2.6%
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!
Roberta says
My kids and husband both love this casserole. They always want me to make it!