Corn Casserole – needlery!



	Corn Casserole 1 can whole kernel corn with the juice 1 can creamed corn 1/2 stick melted butter 1 package corn muffin mix (Jiffy has a little box of this) 2 eggs, slightly beaten 1 cup sour cream Set 1/3 cup of the corn muffin mix aside. Mix all other ingredients together and pour in a 9" x 13" greased pan. Sprinkle the 1/3 cup of muffin mix over the top. Place uncovered in the oven at 350 degrees for 35 minutes or until top is slightly browned and it is firmly set. Don’t over bake as it could dry out. It’s good with those cheesy baked hash brown potatoes or baked potatoes, ham, turkey or baked chicken.