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Corn Casserole

2 cans cream-style corn

2 cans regular corn

1 box Jiffy corn muffin mix

2 cups shredded mild cheddar cheese

4 oz. sour cream

1/4 stick margarine

1 egg

Melt margarine and put into a 9-by-13-inch baking pan. Add cream-style corn. Drain and add regular corn. Add corn muffin mix. Beat egg in a bowl and add to mix and stir. Drop spoonful of sour cream onto top of mix. Use spoon to spread out and fold sour cream to just under the top of the corn mixture. Bake at 355 degrees for 25 minutes. Take out and cover with cheese. Bake an additional 22-25 minutes. Dish should not move if shaken slightly.

— Tom Schmitz, Arcadia, IA



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