Corn Casserole

Like Cornbread but So Much Better!

Corn can sure take a lot of different forms
and this one is delicious.

Here at Magical Mexico we like to offer original recipes. Sometimes though, someone else has done such a good job developing a recipe that we just have to pass it along as is! While not necessarily a Mexican recipe, corn is a native of Mexico. Following is an outstanding corn casserole recipe based on a recipe from Food Network star, Paula Dean. Enjoy! 

Servings

12

Ready In:

1hr

Good For:

Lunch+Dinner

Ingredients:

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

1 (8-ounce) package corn muffin mix (recommended: Jiffy)

1 cup sour cream

1/2 stick butter, melted

Two eggs

Directions…

  1. Preheat oven to 350 degrees. 
  2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, melted butter and eggs.
  3. Pour into a greased 9 by 13-inch casserole dish.
  4. Bake for 50 minutes, or until golden brown.
  5. Put a knife in the middle to make sure it is done.
  6. Serve warm.

Enjoy!

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