Thursday, December 3, 2009

Corn Casserole

This casserole is quick and easy to make. I took it for potluck last night. I use it as a side, but it could probably be a bread too.

Corn Casserole

1 15-oz. can of corn, drained
1 15-0z. can of creamed corn
1/2 onion, finely diced
1 stick of butter, melted
1 box of jiffy corn muffin mix
1 8-oz. sour cream
2 eggs

Mix all and spread into 9x13 pan. Bake at 350 for 30-40 minutes. Cut into squares and serve.
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