Corn Casserole
A variation on scalloped corn that is super easy and a real crowd favorite!
Ingredients
- 1 7.5 oz can creamed corn
- 1 7.5 oz can whole kernel corn, drained
- 1 box Jiffy cornbread
- 2 eggs, beaten
- 8 oz sour cream can use light sour cream
- 1 stick melted butter
- 2-3 tbsp sugar as desired
Instructions
- Mix all ingredients in a large bowl.
- Pour into a greased 9 x 13 pan.
- Bake at 350° for 50 minutes. For crispier edges, add 5-10 minutes. Serve immediately. Warms up well in the microwave.
