Two different corn casseroles served to my family at past Thanksgivings

Because these are family recipes, the cooking instructions are particularly sketchy. The assumption was that the cook would know the proper temperature and also how to test for doneness. If you’re not comfortable with that process, perhaps you’d best skip these.

This recipe goes back at least 50 years, possibly 80 years, as it makes a tremendous amount with the ingredients being ones that would be in the cook’s pantry already.
PORTER FAMILY CORN CASSEROLE
1 can creamed corn
3-4 cans corn kernels (could use 3 cups frozen)
2 eggs
2 cups crumbled saltines or other non-sweet crumbs
1/2 cup milk
salt and pepper
Mix and bake in 13×9″ pan. That’s where Cousin Louise’s notes stop. My guess would be 45-60 minutes at 350 degrees, or until knife inserted 2/3s of the way to the center comes out clean.
Much more recent based on the use of a brand-name product.
POLLY’S CORN CASSEROLE
1 can corn
1 can creamed corn
1 box Jiffy cornbread mix
2 eggs, slightly beaten
1 stick butter (yes, that’s right, 8 tablespoons)
1 cup sour cream
Mix, adding sour cream last. Pour into greased 13×9″ pan and bake at 350 degrees. Time not included but my guess would be the same 45-60 minutes.
Variation: Can be doubled which will come close to overflowing this size pan or can use a 15×10″ if you have it. Adjust by using 6 eggs (instead of 2) and adding 1/3 cup honey. Will take longer to cook but you’ll basically just have to check it periodically.

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