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Corn Casserole 109 Recipe

Ingredients
  • 1 can whole kernel corn, drained (15 ounce can)
  • 1 can cream style corn (14.5 ounce can)
  • 1 package Jiffy corn muffin mix (8 ounce pkg)
  • 1 cup sour cream
  • 1/2 cup butter, melted
  • 1 tablespoon Cavenders seasoning
  • 1 bunch green onions, chopped (small bunch)
  • salt & pepper to taste
Directions
In a large bowl, stir together the corn, muffin mix, sour cream and butter. Add seasonings and onions; mix. Pour into a greased casserole. Bake at 350° for 45 to 60 minutes, or until golden brown. This recipe easily doubles. When doubling, I substitute 1 can Mexicorn for 1 of the cans of whole kernel corn.
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