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Corn Casserole


Rate this recipe 3/5 (18 Votes)


  • 1 can corn (not drained)
  • 1 can cream style corn
  • 1 box Jiffy corn bread mix
  • 1/2 stick of melted butter
  • 1/4 cup sour cream


Level of difficulty Average
Cost Average budget


Step 1

Combine and pour into casserole dish,

Step 2

Bake at 350 degrees for 1 hour.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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