Cousin Lorinda’s Corn Casserole


Lorinda’s Corn Casserole (I tripled this recipe to serve the amount of people having Thanksgiving dinner…note from Teresa: when tripled, can also substitute one 16 oz bag of mixed white/yellow corn, I use Birds Eye brand Baby Gold and White Shoe Peg and one frozen pack 16 oz southern style cream corn, I use PictSweet brand and just thaw them prior to mixing together.)

  • 1 Can of Whole kernel Corn Drained
  • 1 Can of Cream-Style Corn
  • 1 Package Jiffy Corn Muffin Mix
  • 1 Cup Sour Cream
  • 1/2 Cup Melted Butter

Combine all ingredients and bake at 350 degrees for 45 to 60 minutes

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