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1 egg
1 box Jiffy cornbread mix 1 stick butter, melted 1 cup (8 oz.) sour cream 1 can cream corn 1 can whole kernel corn~drained
Mix
everything in a bowl. Transfer batter to a 9 x 13-inch pan. Bake at
350°F for about 40 minutes, or until a toothpick inserted in center of
casserole comes out clean. Top should be slightly golden brown.
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Monday, April 23, 2012
Ms. Linda's Corn Casserole
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