Corn casserole

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I rarely post recipes just because I always forget to take pictures when making something.   I’ve had a couple people ask me for this recipe so I thought I’d share it! I halved the amount of butter that the original recipe calls for.  The first time I tried the corn casserole was when my husband prepared it for me back in our dating days.  Not only that he somehow found out that I love shrimp and salmon and made some amazing dinner to accompany this dish after picking me up from the airport.  Shrimp and corn casserole are the way to my heart.lol  I just recently added shrimp into my grits for breakfast and oh my! This post is not about shrimp, but about this goodness of a casserole. This is our go-to dessert when we wanna reminisce our  good ole’ dating days.

just mix

 Ingredients

1 can whole kernel yellow corn, undrained

1 can cream syle yellow corn

1/2 (16 oz) carton of sour cream

2 eggs, beaten

1/2 stick of butter

1 box of Jiffy corn muffin mix

THE MOST SIMPLE STEPS EVER: Mix all together in a lightly oiled casserole dish and cook for 55-60 minutes at 350F. Ta da!

* you can also substitute cream cheese if you don’t have sour cream

* If you want thicker pieces use a 9X9 pan; if it’s a larger group use 9X13 and it will be ready in 50 minutes.

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