Grandma Carol's Corn Cassarole

This is not an original recipe,but it is my grandmother's take on it and it has always been a staple dish for just about every holiday and many a Sunday dinner (and weeknight dinner too!) eversince I can remember. Hope you enjoy this soft, golden, buttery treat.

Love,

Neah B.

Serves 8-10

Jiffy Corn Muffin Mix (2 boxes)

eggs (2)

milk (1/3 cup)

cream corn (1 can)

sour cream ( 8 oz container)

butter (1/2 stick)

Tip: Because this is not traditional cornbread, don't worry about it not being firm in the middle.

If you place a toothpick in the center of the casserole at the end of your 20-25 minutes and it doesn't come out clean that means you're on the right track. However, it should not be soupy either; So if your toothpick doesn't pierce anything, let it bake a little longer!

1) Preheat oven 425 degrees. Grease your favorite  pie dish or 9 x 12 casserole dish.

2) Blend Jiffy Mix, eggs, and milk.

3) Add cream corn, sour cream, and butter. Mix well.

4) Pour batter into greased casserole.Spread evenly and place into oven for about 20-25 minutes.

5) Take out to cool.If you'd like, you can spread 2 tbs of butter across the top of your golden beauty.

6) Cut a square (or triangle) and let it melt in your mouth!