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Corn Casserole (Spoon Bread)

 6 – 8 Servings

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1/2 cup margarine or butter, melted
  • 1 can (8-3/4 oz) whole kernel corn, drained
  • 1 can (8-1/4 oz) cream style corn
  • 1 cup sour cream
  • 2 eggs
  • Optional: 1 cup shredded sharp cheddar cheese for top


  1. Pour margarine or butter and corn into dish. Blend in sour cream.
  2. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly.
  3. Bake 35 – 40 minutes or until center is firm.
  4. Top with cheese and back for an additional 10 minutes or until cheese is melted.

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