Corn Casserole – Viola Murphy (Granny)

This recipe was often made for Sunday dinner on the ground, funerals, and holidays. It has quickly become a well-loved dish for my family here in Galveston, during the holidays.

  • 1 can of cream corn

  • 1 can whole kernel corn

  • 1 package of cornbread mix (I use Jiffy cornbread– been around since 1930)

  • 8 oz sour cream

  • 1 stick of unsalted butter

  • 2 eggs

  • 1 package of frozen Pictsweet Farms seasoning blend (onion, celery, and bell pepper)

  • 8 oz of grated cheddar cheese

Drain whole kernel corn. Beat eggs and add both corns. Mix well. Add cornbread mix and stir well.

Saute seasoning mix in 1 stick of butter. Add to cornbread mixture.

Pour into a greased 9×13 baking dish. Dob with sour cream. Cover with cheese.

Bake at 375 degrees for 45 minutes or until done in the middle.

Can make it ahead of time then reheat it for 10 minutes.

Elizabeth Rogers

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Two fish.

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Sour Cream Pound Cake