Categories: Side
Ingredients
- 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
Directions
-
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 9 by 13-inch 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 serve warm.