Creamed Corn Casserole

BlueHyacinth's Note:

This is my grandmother's recipe that she handed down, it is so good!!!! I love corn in anything, and this has been a favorite, it's real comfort food. This is very moist and keeps, and reheats well.

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 can whole corn, drained
• 1 can creamed corn
• 1 (8 ounce) carton sour cream
• 1 package Jiffy cornbread mix
• 1/2 cup butter, melted
• 2 eggs, beaten

Directions:

1. Mix all ingredients in a buttered 8" square baking pan (glass pans work best).
2. Stir until all ingredients are mixed well.
3. Bake 1 hour at 350 degrees F, or 15-18 munites in a microwave on full power.
4. Refrigerate leftovers.

Reviews

[Top Chef Rose]

I made this recipe for Christmas dinner. I didn't have Jiffy mix so I made it completely from scratch using 2/3 cup flour, 1/2 cup cornmeal, 3 Tbsp sugar, 1 Tbsp baking powder, and 1/4 tsp salt. I only had frozen corn so I used two cups cooked and drained and an additional 2 cups blended with ½ cup milk. Turned out great- Excellent recipe!

[txgirl9]

A-M-A-Z-I-N-G is all I can say! I made it exactly as the recipe states and it came out beautifully. A new staple in our home!

[Keee]

Delicious! Only used 1/3 cup butter and reading other reviews.