Haley’s Corn Casserole

From the Kitchen of: Yolanda Caccamo Quackenbush


* 1 (14-16 oz) can of Kernel Corn, Drained

* 1 (14-16 oz) can of creamed corn

* 1 box of Jiffy Corn Muffin Mix

* 2 Eggs

* 1 stick of Butter

* 1 Cup of Sour Cream


* Preheat oven to 350 degrees F

* In a large mixing bowl, put the drain can of corn, can of cream of corn, Jiffy Corn Muffin Mix, and 2 eggs. Mix well with a spoon.

* Melt butter in a small bowl and pour into the corn mixture. Stir well.

* Butter a 13x9 casserole dish and pour the corn casserole mixture inside.

* Spoon dollops of sour cream over the top

* Swirl the Sour Cream into the mixture with a spoon or spatula.

* Bake for 45-50 minutes until lightly golden brown on the top.

* Serve hot/warm (the texture inside should be super moist! Cakey yet creamy!