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Corn Casserole

This is a great recipe and one of Duane’s favorites—a unique combination of spoon bread and cornbread. Don’t overcook!

 

1 can creamed corn

1 can regular corn, drained

8-oz sour cream

1 box Jiffy cornbread mix

1 tbsp sugar

2 eggs

2 sticks melted butter

 

Mix all together and bake in a 9×13 baking dish. Bake at 350 degrees for 45 minutes to an hour or until top is lightly browned.

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