Three-Corn Casserole

Here it is! Mama's most-love side dish! I must admit, this recipe is not my own. I actually got it from a Burnt Offerings, Volume II cookbook the Ladies Auxillary of the Cherryvale Volunteer Firefighters created and sold as a fundraiser. Gee, I must have bought the cookbook back in 1990 or 1991 when we live on Shaw Air Force Base in Sumter, SC. This recipe is actually from a lady named Faith Storey, whom I never met, but sure have been greatful to all these years. Admittedly, I have never come into contact with anyone else who made this besides me. Your dad has tried it from memory a few times...betcha mine is better!

Three-Corn Casserole

1/2 c. butter, softened
1 c. sour cream
1 egg
1 16 oz. can whole kernel corn, drained
1 16 oz. can  cream-style corn
1 9 oz. pkg. Jiffy corn muffin mix

Preheat oven to 375 degrees. Mix butter, sour cream, and egg. Stir in both corns. Blend in dry muffin mix and spoon into a well-greased 8x8 inch casserole or pie plate. Bake for 1 hour until puffed up, golden brown, and slightly crispy on top. Serves 6 to 8.

You make this for your significant others and your kiddos, you hear? We'll just keep this recipe in our family and continue to Wow! our guest when we share it.

Love,
~Mama