Wednesday, February 17, 2010

Jiffy Corn

Note:   I tried to tell you my boys love corn.    *giggle*    They really do.   But seriously, how much corn on the cob can you eat?    They can eat a ton of it, but I have to have some variety!   

Jiffy Corn
Ingredients
2 15 oz. cans corn, drained
1 15 oz. can creamed corn
2 eggs
1/4 cup butter, melted
1 cup sour cream
1 box Jiffy cornbread mix
salt and pepper, to taste
1/8 tsp. cayenne pepper

Directions

In a large mixing bowl, combine all ingredients and stir together. Pour into an 8×8 or 9×9 baking dish and bake in a 350 degree oven for about 45 minutes.     Make sure the middle has set before removing from the oven.   Just poke a knife in the center and if it comes out clean or almost clean you are good to go! 

4 comments:

The Japanese Redneck said...

That's great they at least like some kind of veggie. With hubby it's always a guess whether he's going to eat any of not....

Susie said...

Oh! Corn Casserole! This is the ONLY veggie that my almost grown, 17 year old son will eat! He even asks for it! It's great and I would recommend this to anyone!!

Jenny said...

We make this a lot too and it's really yummy! It tastes great with Thanksgiving dinner!

Deidra said...

Sounds good...I'm going to try it just as soon as I pick up some sour cream.