CORN CASSEROLE Name: Brandi Thomas Base: SHAW AFB Recipe: 1 16 oz. can whole corn, drained 1 16 oz. can cream style corn 2 eggs, beaten 1 cup sour cream or plain Greek style yogurt 1 stick butter salt and pepper, to taste 1 box Jiffy Corn Muffin Mix Combine first 6 ingredients. Mix well. Add muffin mix and stir until combined. Transfer batter to a greased 2-quart casserole dish and bake for 1 hour at 350°F.