Corn Casserole
Tastes of Lizzy T
- 2 8 oz boxes jiffy cornbread mix
- 2 15 oz cans yellow sweet corn, drained
- 2 15 oz cans yellow or white creamed corn
- 2 c sour cream
- 2 sticks butter, melted
- 1/3 c white sugar
Preheat oven to 350. Mix all ingredients together in a large bowl. Pour into a greased 13x9 inch glass baking dish. (Might actually have to pour a little batter into the trash if dish isn't deep.)
Bake for 45 minutes to 1 hour until browned on top and center is only slightly jiggly.