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willowcaroline on 1.2.2011
Very easy, and everyone loved it. It disappears quickly. We have made it several times now for Thanksgiving and other family gatherings.
Baked Corn Casserole
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Description
This was one of my grandmother’s recipes that was passed down to me just before I got married last year. It is SO easy and yet delicious! It always gets rave reviews!
Ingredients
- 1 can (15 Oz.) Creamed Corn
- 1 can (15 Oz.) Whole Kernel Corn
- 1 package (about 8.5 Oz.) Corn Muffin Mix (I Use Jiffy)
- 2 whole Eggs, Beaten
- 8 ounces, weight Sour Cream
- ⅓ cups Milk
Preparation
Mix and pour into a 13×9″ pan. Bake uncovered at 350 degrees until mixture is set and top and edges are beginning to brown, about 1 hour.
Note: I used skim milk and fat-free sour cream and this recipe was just as good as my grandmother’s more fattening version!
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2 Comments
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sarahlynn76 on 10.2.2010
We loved this casserole and served it with Sourdough bread and a fresh salad. The only thing I would do differently is maybe leave it in for another 5 minutes. The custard took a bit longer to set up. But overall we’ll make it again.
jessmoore44 on 11.16.2009
I made this for a Thanksgiving get together the other night. It was really good, I just added a dash of black pepper and it got rave reviews. Thanks!