Recipe Of The Month: Cornbread Casserole

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From the kitchen of Jennica Janke of Lansing 1 can corn (white and yellow, super sweet) 1 can cream-style corn 1 cup sour cream 3-4 tbsp butter 1 egg 1 box Jiffy Mix corn muffins Set oven to 350 degrees. Combine all ingredients together in a 2 quart casserole dish. Cover and bake for 1 hour.
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Tags: cornbread casserole, recipe of the month