I made this Corn Casserole last week. It was supposed to go along with our meal, but I got it started late and ended up not having it ready until we were done. So.......not everyone tried it, but those of us who did, thought it was great! I look forward to making it again soon!
1 stick butter
1 (17 oz.) can whole kernel corn, undrained
1 (16 1/2 oz.) can cream style corn, undrained
1 (8 oz.) container sour cream
1 (8 1/2 oz.) box Jiffy cornbread mix
1 c. cheese, grated
Melt butter in a pan. Add whole kernel corn, cream style corn, sour cream, and cornbread mix. Stir until blended. Place in baking dish that has been sprayed with a non-stick vegetable spray. Bake at 350 degrees for 15 minutes. Add grated cheese to top and bake for 30 additional minutes.
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