Corn Casserole

(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."

Ingredients

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 f350@ptd.net.

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen. The corresponding e-mail address may no longer be valid.

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