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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.


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