Thursday, March 13, 2008

Easy Corn Casserole

This is my mother-in-law's recipe and a favorite with my children (and me!). It is easy, very crowd- and kid-friendly, and serves a lot (perhaps 10). Therefore, it's a great company side dish.

2 eggs
1/3 cup sugar
1/2 cup oil
1 can creamed corn
1 cup sour cream
1 box Jiffy corn muffin mix

Put all ingredients in a bowl and mix well. Pour into greased casserole dish* and bake at 350 degrees for 1 hour.

*original recipe calls for a 13x9-inch pan; this size yields something very similar to cornbread. If you'd like it more corn pudding-like (like we do), put in a smaller pan, such as a 10x7-inch or 11x7-inch (or experiment!).

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