February
2006
Current
Cooking
Corn
Casserole
1
can creamed corn
1
can whole corn, well drained
1
box Jiffy brand corn muffin mix
1
egg
1-8
ounce carton sour cream (regular or light)
1
stick butter, melted
Mix
all ingredients in a 2-inch deep baking dish and bake at 350 degrees
for 45 minutes. If the top is not brown, run it under the
broiler for a few minutes. CAUTION: watch because
it will brown very quickly.
Comes
out as a soufflé. If you want a pudding consistency, don't
drain the can of whole corn.
-Submitted
by Debra Helwig, Athens, who receives a $25 credit on her WEMC bill.
Recipes featured in Current Cooking are not independently tested,
so we must depend on the accuracy of the cooks sending them. Always
use safe food handling, preparation and cooking procedures from
recognized experts.
Handy
Tip
Allow
electronics brought in from the cold to warm to room temperature
before using them.
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