Corn Casserole

This easy corn casserole uses corn muffin mix and two styles of corn, plus the added richness of melted butter and sour cream.

Ingredients:

• 1 15 oz. can whole kernel corn
• 1 14 oz. can cream-style corn
• 1 8 oz. carton sour cream
• 1 stick butter, melted
• 1 box Jiffy corn muffin mix

Directions:

Mix all ingredients together and bake in a casserole at 350 about 1 hour. This can now be divided into 2 smaller batches. Put in ziplock bag and freeze. The smaller batches will cook faster, maybe 40 minutes; watch closely.

Number of Servings: 5 or 6

Notes from the Cook: This is a favorite of us all. It was Aunt Mary's speciality! She was the first to cook it and everytime we have it we remember how sweet she was and how much love she had for our family.