Ellen Barr’s Corn Casserole


3 eggs
4 oz sour cream
1/2 cup butter (one stick)
one can of regular corn (drain the corn)
one can of cream style corn (don’t drain the sauce)
1 small can of chopped green
chilies (I use Old El Paso)
1 small box of Jiffy Corn Bread mix
Salt and Pepper to taste

Mix together starting with the “wet”
ingredients first, then add rest.
Cook at 350 degrees for 35
minutes. Be sure to use a shallow
pan (medium to shallow) as this
allows the whole casserole to cook
through. Bake until done.

(You can test the
middle by inserting a toothpick or
knife and if it comes out “clean”, it’s

Karri L. Barr

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