Page 9 - 2016TOHCookbook

Corn and Cornbread Casserole
Maginn Family | OVERLAND PARK, KS
“This is an excellent dish to complement barbecued/smoked meats, roasted chicken or turkey, grilled steak, etc. It’s a popular item at all our family holiday spreads!” KAREN AND DENNIS MAGINN
INGREDIENTS
Serves 16
2 large eggs
1 cup sour cream
1⁄2 cup (8 tablespoons) unsalted butter or margarine, melted 1 (15.25-ounce) can whole kernel corn, undrained
1 (14.75-ounce) can cream style corn
1 (8.5-ounce) box Jiffy corn muffin mix
PREPARATION
1. Preheat oven to 350°F. Grease a 9- by 13-inch baking dish.
2. In a large bowl, mix together the eggs and sour cream. Stir in the butter. Add both cans of corn and the muffin mix and stir to combine.
3. Pour into the prepared baking dish and bake for 1 hour.
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