Aunt Cathy’s Corn Casserole

Corn Casserole 2
This recipe as you may have guessed from the name is from my sweet Aunt Cathy.  We make this casserole at every holiday meal it seems now and it never gets old.  In fact, I can’t wait for it and sometimes we have it on other special occasions.  It is always the one dish that is usually gone at the end of the meal.  Everyone loves it, even when I have taken it to other people’s homes I receive so many compliments on it.  To be honest, it is one of the easiest recipes to make I have actually memorized it.  It is a one bowl preparation and bakes at 350F which a lot of our other sides do so that is another star in my book.  You can serve it hot, warm, or room temperature, another great thing about this tasty dish. 
Corn Casserole

Aunt Cathy’s Corn Casserole
1 can yellow corn (15.25 ounces), Do Not Drain
1 can (14.75 ounces) cream-style corn
1 stick of butter, melted (I use salted butter for this)
8 ounces sour cream (I use light)
1 package (8.5 ounces) Jiffy Corn Muffin Mix
1.  Preheat oven to 350F
2.  Mix all ingredients in a bowl and pour into a 9×13 baking dish or similar size.
3.  Bake at 350F for 50-60 minutes or until firm and starting to brown around the edges.  Serve hot, warm, or at room temperature.
Lindsay Lou
Source:  Aunt Cathy

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