Katey's Kitchen » Sour Cream

Corn Casserole

February 6th, 2010 Posted in Sides, Vegetables Tags: Butter, Corn, Sour Cream

1 can whole kernel corn, drained

1 can cream style corn

2 eggs

1 stick butter, melted

1 cup sour cream

2 Tbl sugar

1 box Jiffy cornbread mix

~Preheat oven to 350

~Spray 9 x 13 pan w/ cooking spray, set aside

~In large bowl add corn(s), eggs, sugar, sour cream and cornbread mix. Stir thoroughly.

~Add melted butter. Stir

~Pour into prepared 9 x 13 pan

~Bake for 30 minutes

~Serve immediately

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2 (14 oz ea) cans artichoke, drained

2 cups Parmesan cheese

1 cup Mayonnaise (NOT Miracle Whip)

1 cup sour cream

1 tsp Tabasco sauce

French bread, sliced

Olive oil

Tortilla chips

~Preheat oven to 300

~Finely chop artichoke in food processor or with a knife

~Place artichoke in large bowl. Add next 4 ingredients and mix well.

~Pour into greased 9 x 13 pan

~Bake 45 minutes or until edges are golden brown and crispy.

~Serve with either French Bread slices or different varieties of tortilla chips.

If serving with French bread slices:

~Slice loaf of French bread at an angle

~Place bread on cookie/baking sheet

~Drizzle with olive oil

~Bake in 350 oven for approximately 8 – 10 minutes, turn, drizzle with olive oil and continue to bake until crispy

Thanks Jan Mabry!

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