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Corn Casserole
This is a Paula
Deen recipe that I nabbed off the Food Network website. It is SOOO delicious. I
am not a creamed corn fan, neither are any of my kids, but don't let that throw
you. You won't even be able to tell it was used!
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
Link to
Printable Recipe
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