courtesy of the Wagner cookbook
1 can Mexicorn (don't drain)
1 can creamed corn
1 8 oz sour cream
1 box (8 oz) jiffy cornbread mix (in the pretty white & blue box)
1 stick melted butter/margarine
Mix it all together, bake at 400F for 35 to 40 min. Leftovers are great and stay good in fridge for a long time!
3 comments:
So funny! :) We call it Corn Casserole and we use whole kernel(drained), creamed corn, egg(s), butter, and Jiffy!
I LOVE the new picture you have up! It is just so cute!
I hope all is well!
oops, I forgot the butter ... better update that quick ...
Love love love the new picture!
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