Ingredients
- 1 (15 ½-oz) can whole kernel corn, drained
- 1 (14 ¾-oz) can cream-style corn
- 1 (8oz) package corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- ½ cup (1 stick) butter, melted
- 1 to 1½ cups shredded cheddar
Preheat oven to 350º 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.
Recipe by Paula Dean
PLAY WITH YOUR FOOD FOR THOUGHT