Ingredients:
- 1
15 1/4-ounce can whole kernel corn, drained
- 1
14 3/4-ounce can cream-style corn
- 1
8-ounce package corn muffin mix (recommended Jiffy)
- 1
cup
sour cream
- 1/2
cup
(1 stick) butter, melted
-
Shredded Medium Cheddar Cheese
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Directions:
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In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.
Yield: 6 to 8 servings
Preparation time: 10 minutes
Cooking time: 45-60 minutes
Ease of preparation: Easy
L&S Too, Pg. 102
Recipe courtesy Paula Deen
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