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:

  1. The JRFebruary 17, 2010 at 12:21 PM

    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....

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  2. UnknownFebruary 22, 2010 at 8:46 AM

    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!!

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  3. JennyMarch 4, 2010 at 8:42 PM

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

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  4. Troop CoordinatorMarch 10, 2010 at 5:31 PM

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

    ReplyDelete