Recipe: Whistle Stop Cafe Corn Casserole (using corn muffin mix)

WHISTLE STOP CAFE CORN CASSEROLE

"This casserole taste like sweet creamed cornmeal mush. It's good, good, good!!!!"

1 (17 oz.) can white cream-style corn
1 (11 oz.) can white shoepeg or whole kernel corn, drained
1 (8 oz.) container sour cream 
2 eggs, beaten
1/2 cup margarine, melted and cooled
1 (8 1/2 oz.) box corn muffin mix 

Preheat oven to 350 degrees F. 

Combine first 5 ingredients, mixing well. Stir in corn muffin mix. Pour into a greased 12x8x2-inch baking dish

Bake for 45 minutes. 

Makes 9-12 servings
Source: Fannie Flagg's Original Whistle Stop Cafe Cookbook

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