At Thanksgiving, Aunt Bev was telling us about her corn casserole. It sounded delightful and she sent it to us this week, so I am sharing it with you. Her note included instructions for freezing - put wax paper sheets between slices and wrap securely before freezing.
1/2 cup butter
17 oz whole corn with liquid
17 oz creamed corn
8.5 oz box Jiffy corn bread mix
2 eggs, slightly beaten
8 oz sour cream
Pinch of salt
Pinch of pepper
1 cup sharp cheddar, shredded
Mix all ingredients together in a bowl. Put in a 9 x 13 baking dish. Bake in a preheated 350 degree oven for 35 minutes or until firm. Cool slightly before cutting into squares. Serves 12, freezes well.
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