Corn Casserole

Recipe From: The Lady and Son, Too! A Whole New Batch of Recipes Savannah Country Cookbook by Paula Deen
Serves: 8

• 15 1/4 ounces canned whole kernel corn, drained
• 14 3/4 ounces canned cream-style corn
• 8 ounces Jiffy corn muffin mix
• 1 cup sour cream
• 1/2 cup butter, melted

1. Preheat oven to 350 degrees. Coat a medium-sized casserole dish with cooking spray.
2. In a large bow, stir together whole kernel corn, cream-style corn, muffin mix, sour cream, and butter.
3. Pour corn mixture into casserole dish and bake for 45 to 60 minutes, or until golden brown.