Southern Corn Casserole
My family loves corn, in all it’s incarnations. We needed a nice sweet side dish at Easter for the bone in ham and this one really filled the bill. Along with mashed potatoes, okra and a nice strawberry concoction, this corn recipe was the perfect addition.
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar (medium)
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 until cheese is melted.
Let stand for at least 5 minutes and then serve warm.
VERY sweet – yummy! Enjoy.
Find another great corn recipe here — “Sweet Creamy Corn”