(Shared recipe submitted by Gloria Shupp.)
Gloria writes: "This casserole can be made the day before when cooking a large meal. My family loves this. Hope you enjoy it also."
- 1/2 cup oil
- 2 cans creamed corn
- 2 large eggs
- 8 ounces sour cream
- 1 box corn muffin mix, such as Jiffy
Preheat oven to 350° F. Swirl the oil in a 2-quart casserole to coat. Mix together the corn, eggs and sour cream; add the corn muffin mix. Pour into casserole. Bake for 1 hour.
About Gloria: Gloria's e-mail address is email@example.com.
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