Check
out Bev's
BLOG ~ Bev's Journeyings
for knitting, crochet, recipes, and news!
Rotary Club Corn Casserole
1 (15 oz) can creamed corn
1 (15.25 oz) can whole kernal corn
1 (8 oz) container of sour cream (or plain yogurt)
2 eggs
1/2 cup butter (or olive oil)
1 (8.5 oz) box of corn muffin mix
Preheat over to 350 F. Spray a 9x13 pan with vegetable spray. Mix
together corn sour cream, eggs, melted butter or margarine. Mix in the
muffin mix. Pour into prepared bakinf dish
Bake 34-40 mins . Test for doneness with a fork inserted into middle of the pan-- make sure it comes out clean.
Back to Bev's Country Cottage Kitchen