Corn Casserole:
- 1 can whole kernel corn
- 2 tablespoons melted butter
- 1 can cream corn
- 1 cup Pepperidge Farm Stuffing
- 1 box Jiffy Cornbread Mix
- 1 egg
Mix in a large bowl. Pour into baking dish. Sprinkle Pepperidge Farm Stuffing on top. Bake on 350 until golden brown.
Joyce Lamun
Corn Pudding:
- 1 can cream corn
- 1 egg
- 1 can regular kernel corn
- 1 box Jiffy Corn Muffin Mix
½ cup sour cream
Preheat oven at 400. Mix all ingredients and turn into a deep dish pie platter or 1-1/2 quart dish. Bake on 400 for 45-60 minutes, or until knife comes out clean.
*Alternative…(even better) 1 cup sour cream, and don’t drain the corn.
Karen Goza