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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 5 |
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I know there are lots of corn casseroles out there, but this one has just the right combination of corn and cheese. I started making this for the big holiday dinners, but now it's become a regular vegetable side dish. Ingredients:
1/2 cup butter or 1/2 cup margarine |
1 (15 ounce) can whole kernel corn, not drained |
1 (15 ounce) can cream-style corn |
1 (8 ounce) container sour cream |
1 cup grated cheese, of choice (i like it with cheddar) |
1 egg |
1 (8 ounce) package corn muffin mix (jiffy is the best) |
Directions:
1. Melt butter or margarine in large pan.
2. Add whole kernel corn, cream style corn, sour cream, grated cheese, egg, and corn muffin mix.
3. Stir until well blended.
4. Place in an oblong baking dish, approximately 8 x 11 inches (2 quart casserole dish works also), that has been sprayed with nonstick vegetable spray (Pam).
5. Bake at 350 for 40 minutes.
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