CORN MUFFIN CASSEROLE

Corn Muffin Casserole image

This is a wonderfully simple side-dish that tastes very similar to Chi-Chi's corn cake, which I have been missing so much since our Chi-Chi's closed:( Could also be served for breakfast, with maple syrup drizzled over top...mmm!

Provided by Manda

Categories Breakfast

Time 1h10m

Yield 1 nine x thirteen inch pan, 8 serving(s)

Number Of Ingredients 7

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Ingredients

1 (14 ounce) can creamed corn
1 (14 ounce) can whole kernel corn (some liquid drained)
8 ounces sour cream
2 tablespoons sugar
1 (8 ounce) box Jiffy corn muffin mix
4 tablespoons margarine, melted
1 tablespoon sugar (approximate)

Steps:

In large bowl, combine first four ingredients well.
Stir in corn muffin mix.
Pour into 9x13-inch pan.
Drizzle melted margarine over top and sprinkle with sugar.
Bake in preheated 350°F oven for 55-60 minutes.

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