Fannie Flagg’s Corn Casserole
1 17-ounce can cream-style corn
1 11-ounce can of whole kernel corn, drained
1 8-ounce carton of sour cream
2 eggs, beaten
½ cup butter, melted and cooled
1 8½-ounce box corn muffin mix
Preheat oven to 350 degrees. Combine first five ingredients, mixing well. Stir in corn muffin mix. Pour into a greased 12- x 8- x 2-inch baking dish and bake for 45 minutes. Yields 9 to 12 servings.
This is one of my favorites for the season. I have made it every year since you first shared it. I only have one question.... where in the hell does Fannie shop? 'cause I have yet to find an 11 or 17 oz can of corn.
ReplyDeleteI ALWAYS LOVED FANNIE AND YOU ON TV.YEARS AGO. THANKS FOR THE HOURS OF ENJOYMENT.
ReplyDeleteGRANNY