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Corn Casserole Recipe

Deborah, Taste and Tell
  • 50 minutes
  • Serves 12

INGREDIENTS

1 15 ounce can

cream-style corn

1 11 ounce can

whole-kernel corn, drained

2

eggs

1 cup

sour cream

1 8.5 ounce package

Jiffy corn muffin mix

1/2 cup

butter, melted

1 cup

shredded cheddar cheese