Corn Casserole

I got this recipe from a dear Christian lady, who also happened to have been my first grade teacher. Mrs. Rodgie Reynolds was an amazing cook!

1 can cream style corn; 1 can whole kernel corn, drained; 1 stick oleo, melted; 2 eggs; 1/2 cup of milk; 2 Tab. sugar; 1 box Jiffy Cornbread mix.

Melt oleo. Add eggs and mix by hand. Stir in remaining ingredients and pour into a sprayed casserole dish. Bake at 350 degrees for one hour.

I usually double the recipe for a potluck, and I rarely bring any home! You can substitute two cans of creamed corn, instead of one of each. Easy and so good!

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