EaglesNest Report post Posted April 1, 2009 CORN CASSEROLE 1 can Mexicorn with the juice 1 can creamed corn 1 stick butter or margarine, melted 1 cup sour cream 2 eggs 1 box Jiffy cornbread mix Stir the first 5 ingredients together and then add the Jiffy mix. Pour into a greased 11x7 or 9x13 baking pan. Bake at 350* for 45 minutes. I not browned on top increase the temperature to 375* and bake an additional 5 minutes. ***The smaller pan will make the casserole thicker so it may need additional baking as well. Share this post Link to post Share on other sites
