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Challenge: Fall Harvest

Sweet Corn Casserole

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The perfect Fall side dish!

Sweet Corn Casserole


  • ½ cup butter, melted
  • 2 eggs, beaten
  • 1 (8.5 ounce) box Jiffy Corn Muffin Mix
  • 1 (15 ounce) can whole kernel corn, drained, or 2 ears of fresh corn, steamed for about 3-4 minutes
  • 1 (14.75 ounce) can creamed style corn
  • 1 cup sour cream


  1. Preheat oven to 350 degrees.
  2. Lightly grease a 13 X 9 inch baking dish.
  3. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream.
  4. Spoon mixture into dish.
  5. Bake for approximately 1 hour or until the top is golden brown and toothpick comes up clean.

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