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    Jiffy Cornbread Casserole

    Source of Recipe

    Standard classic!

    Recipe Introduction

    I don't know where this originated, but it's a big potluck classic dish. It's not cornbread, more like a spoonbread, fabulous as a side dish for any meal. My mom likes to give it a little class by calling it a "corn souffle!"

    List of Ingredients

    1 can whole kernel corn, drained
    1 can creamed corn
    1 pkg. Jiffy Corn Muffin Mix
    2 eggs
    1 stick of butter
    8 oz. sour cream
    salt and pepper to taste
    Shredded cheese


    In a mixing bowl, mix the melted butter, 2 slightly beaten eggs, both kinds of corn, sour cream and muffin mix. Season with salt and pepper as desired.

    Pour into a greased 2 qt casserole dish. Cover with shredded cheese.

    Bake at 350 degrees for 45 minutes.

    Note: I like to stir a cup of shredded cheddar into the batter as well.




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