Prep 10 mins
Cook 1 hr
- 1⁄2 cup butter, melted
- 1 (15 ounce) can corn, not drained
- 1 (15 ounce) can creamed corn
- 1 (8 1/2 ounce) box Jiffy corn muffin mix, do not follow directions on the box
- Preheat oven to 350F .
- Mix all ingredients together and pour into 2 quart casserole dish.
- Bake for 1 hour.
Another fan here! We had this at a potluck last weekend, and I found this recipe, and I'm pretty sure it is the same. YUM! Hubby better get home for dinner soon, or there won't be any corn casserole left! I am serving it with a taco soup.
Really, really good. I made it for Thanksgiving and even the picky kids loved it. I gave my sister the recipe and she has made it several times since then!
Major yum. I make a variation on this as follows: Instead of one stick of margarine, I use 3/4 of a stick, and I use 1 egg. Instead of Jiffy Cornbread Mix (which has lard in it), I use 1/2 box of an organic corn muffin mix, thereby keeping it vegetarian. (The key thing is to use 6.5 oz of corn muffin mix, of any brand.) I got this version from a nurse at my medical clinic. The kids love it!