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    Corn Casserole


    Source of Recipe


    Aunt Saunny

    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
    1 to 1 1/2 cups shredded Cheddar

    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 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. Serves 6 to 8.
 

 

 

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