Ingredients:
1 (15¼-ounce) can whole kernel corn, drained
1 (14¾-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix
1 cup sour cream
½ cup (1 stick) butter, melted
1 to 1½ cups shredded Cheddar
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
3. Pour into a greased 9 by 13-inch casserole dish.
4. Bake for 45 minutes, or until golden brown.
5. Remove from oven and top with Cheddar.
6. Return to oven for 5 to 10 minutes, or until cheese is melted.
7. Let stand for at least 5 minutes and then serve warm.
1 (15¼-ounce) can whole kernel corn, drained
1 (14¾-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix
1 cup sour cream
½ cup (1 stick) butter, melted
1 to 1½ cups shredded Cheddar
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
3. Pour into a greased 9 by 13-inch casserole dish.
4. Bake for 45 minutes, or until golden brown.
5. Remove from oven and top with Cheddar.
6. Return to oven for 5 to 10 minutes, or until cheese is melted.
7. Let stand for at least 5 minutes and then serve warm.
Recipe Credit: http://www.stockpilingmoms.com/2012/09/corn-casserole/
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