How To Make The Best Sweet Corn Casserole Cake | Casserole Dish

How to make the Best Sweet Corn Casserole Cake! It"s made from a Jiffy Box??? Don't be discouraged y'all...it taste amazing! You can eat it with any vegetable or eat it by itself. Try it for yourself and let everyone in the comment section know how it turned out. See full recipe at the end of this page. Thank you for watching. I truly appreciate it.

If you would like for me to try your favorite recipe email: [email protected]

Be sure to Like, Share, Comment and Subscribe and click the notifications bell, then click all. You don't want to miss not one recipe, because I Cook Just About Everything! Hmmm Mmm!!! So comeback every week y'all, for more mouthwatering recipes that you just can't get enough of!

Visit: cookingwithsandrafay.com

Follow Me On Social Media:
YouTube: cookingwithsandrafay.com
Facebook: facebook.com/cookingwithsandrafay
Instagram: instagram.com/cookingwithsandrafay
Twitter: twitter.com/cookingwithfay

Sweet Corn Casserole Cake

Ingredients I Used:

8.5 oz Box Jiffy Corn Muffin Mix
14.5 oz Canned Sweet Cream Style Corn
¾ Cup Whole Milk
1 Stick Butter or Margarine (melted)
1 Large Egg
¼ Cup Sugar

Preparation:

Preheat oven to 400 degrees. Use a whisk to mix all ingredients, except cream corn into a bowl. Beat until smooth, then add cream corn. Mix well. Add mixture into a 2 quart glass dish or pan (you can add nonstick spray, if needed). Place casserole in 400 degree oven and cook for 35 to 40 minutes or until golden brown. Recipe can be doubled if needed. Serves 6.