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Canned Corn Casserole

15 oz canCorn, canned
15 oz cancorn, cream style
1 boxcorn muffin mix
1/4 cupSugar, white
2Eggs
1 stickButter, stick
1 cupSour Cream

Serves: 6 people

Preheat oven to 350F. Mix together all ingredients in a bowl. Whole Kernal corn - well-drained; use Jiffy corn muffin mix. Pour into a well-greased 9"x13" baking dish. Bake for 45 to 60 minutes or until center is firm.

Tips:

Two large ears of fresh corn are a seasonal substitute for canned whole kernal corn. This dish is still sweet with 1/4 cup sugar, rather than 1/2 cup. Try serving this casserole as a side dish with fried chicken and fresh tomatoes with basil.