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Post by Loupy on Jul 6, 2012 14:10:01 GMT -7
Corn Casserole penniesonaplatter.com/ Some people like to top their corn casserole with cheese, but I like to stir it into the mix instead. It’s really just a preference thing, so you can decide. I just don’t like to cover up the yummy crackly corn bread with greasy looking melted cheese. But, hey, I’m not going to try and sway your opinion. Yield: 6-8 servings Ingredients: 1 (15 1/4 oz) can whole kernel corn, drained 1 (14 3/4 oz) can cream-style corn 1 (8 oz) package Jiffy corn muffin mix 1 cup sour cream 1/2 cup butter, melted 1 to 1 1/2 cups shredded Cheddar cheese
Instructions: Preheat oven to 350˚F. Grease a 9- by 13-inch baking dish or large casserole dish.
Mix together the corn, Jiffy corn muffin mix (not the rest of the ingredients listed on the box, so do not add the egg and milk), sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving. © 2012 Pennies on a Platter, All Rights Reserved
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