Recipe for CORN CASSEROLE - Martinsville Bulletin

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CORN CASSEROLE
Breads
Contributed by: Geneva Koontz Roach
Ingredients: 1 (16 oz.) can cream-style corn 1 (16 oz.) can whole kernel corn 1 (8.5 oz.) box corn muffin mix 1 cup sour cream 1 egg
Preheat oven to 350 degrees. Spray a 13-by-9-inch baking dish with non-stick cooking spray. Mix all ingredients until well blended and spoon into prepared baking dish. Bake 30 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)