Ingredients:
- 1 (15 1/4-ounce) can whole kernel corn, drained
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- 1 (14 3/4-ounce) can cream-style corn
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- 1 (8-ounce) package corn muffin mix (recommended: Jiffy
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- 1 to 1 1/2 cups shredded Cheddar
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Directions:
- Preheat oven to 350°F.
- In a large bowl, stir together the 2 cans of corn (don’t forget to drain the whole kernel corn first!), 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, then return to oven for 5 to 10 minutes, or until cheese is melted.
- Let stand for at least 5 minutes and then serve warm
Thanks to our friends at Epicurious for this time saving recipe!