Corn Casserole
From sista 16 years ago
- 50 minutes to make
- Serves 8
Wonderful, creamy corn muffin casserole. Great for Thanksgiving, or any special meal. Make a double batch, as this stuff goes quickly!!
Ingredients
- 1 (15 1/4-ounce) can whole kernel corn, drained shopping list
- 1 (14 3/4-ounce) can cream-style corn shopping list
- 1 (8-ounce) package corn muffin mix (recommended: Jiffy) shopping list
- 1 cup sour cream shopping list
- 1/2 cup (1 stick) butter, melted shopping list
- 1 to 1 1/2 cups shredded Cheddar shopping list
How to make it
- Preheat oven to 350 degrees F.
- In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
The Rating
Reviewed by 2 people-
This was great, and I had everything so no need for a store trip... also I found it a tiny bit bland for my taste so I added sausage and green onion salt and pepper!
A +++++
peacekeeper0
in Kent loved it
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