___________________________________________________ J IFFY CORN CASSEROLE Elsa Gibbs Lockert ___________________________________________________ 1 can (15.25 oz) whole kernel corn, drained 1 can (14.75 oz) cream style corn 2 eggs, beathen 1 box Jiffy Cornbread muffin mix 1/2 c butter 8 oz shredded cheddar cheese 1 c sour cream DIRECTIONS: Pre heat oven to 375º. Grease casserole dish. In mixing bowl, add drained kernel corn, cream corn, butter, 2 beaten eggs, & sour cream. Mix well. Add 1/2 of the cheddar cheese & mix will. Add muffin mix & mix well. Pour into greased casserole dish & add remaining cheese by sprinkling it on the top. Bake 50 to 60 mins. ___________________________________________________ C ORN CASSEROLE Dolly Corbett ___________________________________________________ 1-15 oz can whole kernel corn, drained 1-15 oz can cream-style corn 1-8 oz pkg Jiffy cornbread muffin mix 1 c sour cream 1/2 stick butter, melted 1 to 1/2 c shredded cheddar cheese DIRECTIONS: Preheat the oven to 350°. In a large bowl, stir together all ingredients except cheese. Mix well. Pour into a greased 9x13 oven dish. Bake for 45 mins. Remove from the oven, top with cheese, and return to the oven for 5-10 mins. Let stand for 5-10 mins. Serve warm. ___________________________________________________ C ORN PUDDING Shirley Noe ___________________________________________________ 1/2 c milk 4 T corn starch 1/4 c sugar 1/3 c butter, melted 5 eggs, beaten 1-15 oz can whole kernel corn, drained 2-15 oz cans cream-style corn DIRECTIONS: Preheat oven to 400°F. Grease 2 qt casserole dish. In a large bowl, beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Add all cans of corn and stir well. Pour into a casserole dish. Bake for 1 hr.
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