Corn Casserole

Submitted by patti o.

"Mmm good!"

 

• Ready In: 35mins
• Ingredients: 5
• Yields: 1 11 BY 8 PAN
• Serves: 6-8

ingredients

• 1 (6 ounce) box Jiffy cornbread mix
• 1 (15 1/2 ounce) can whole kernel corn, undrained
• 1 (15 1/2 ounce) can creamed corn
• 1⁄2 cup margarine (melted)
• 2 large eggs

directions

1. Mix jiffy, eggs, melted margarine in large bowl.
2. Add whole kernel with juice and cream corn. Mix and pour into 11 by 8 baking dish.
3. Bake for 30 to 40 minutes at 350F till golden brown.

Reviews

[Sydney Mike]

Very much like a corn pudding recipe that I often make, & your recipe also makes for A VERY DELICIOUS, MOIST SIDE for those who enjoy cornbread or scalloped corn! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

 

[ANN N.]

This was good. My three year old grandson loved it! I wouldn't exactly call it a casserole, more like a very moist and yummy cornbread. This makes a nice side dish. Very easy to make.