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Corn Muffin Casserole

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“This is a wonderfully simple side-dish that tastes very similar to Chi-Chi's corn cake, which I have been missing so much since our Chi-Chi's closed:( Could also be served for breakfast, with maple syrup drizzled over top...mmm!”
READY IN:
1hr 10mins
SERVES:
8
YIELD:
1 nine x thirteen inch pan
UNITS:
US

Ingredients Nutrition

  • 1 (14 ounce) can creamed corn
  • 1 (14 ounce) can whole kernel corn (some liquid drained)
  • 8 ounces sour cream
  • 2 tablespoons sugar
  • 1 (8 ounce) box Jiffy corn muffin mix
  • 4 tablespoons margarine, melted
  • 1 tablespoon sugar (approximate)

Directions

  1. In large bowl, combine first four ingredients well.
  2. Stir in corn muffin mix.
  3. Pour into 9x13-inch pan.
  4. Drizzle melted margarine over top and sprinkle with sugar.
  5. Bake in preheated 350°F oven for 55-60 minutes.

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