My super simple but not-so-secret recipe for Corn Casserole. I get requests to supply this dish at every gathering.
1 pkg jiffy corn bread/muffin mix
8oz sour cream
1 can cream style corn
1 can whole kernel corn (drained)
2 eggs slightly beaten
1 stick softened butter
1 C cooked wild brown rice (optional but worth the effort)
Mix all together pour into a 1 ½ qt casserole dish. Bake at 350 ‘til golden brown. 55 to 60 min. Depending on how deep the dish is. Cake tester should come out clean.
I cook a big batch of rice ahead of time because wild brown rice takes 50 minutes to cook. Then freeze the rest to use later.