Corn Casserole

Louise Yarger

Ingredients

1 box “Jiffy” corn muffin Mix

1 stick of butter

1 can (17 oz) cream corn

1 can (17 oz) whole kernel corn

  1. Melt butter and mix with muffin mix.

  2. Add cans of corn (with liquid)

  3. Mix well

  4. Bake 1 hour at 350F, until top is golden brown