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Salads - Soups - Sidedishes
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| Preptime |
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15 min
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Ingredients |
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1 (15 1/4-ounce) can whole kernel corn,
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1 (143/4-ounce) can cream style corn
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1 (8-ounce) package corn muffin mix
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1 cup sour cream
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1/2 cup (1 stick) butter, melted
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1 to 1 1/2 cups shredded cheddar cheese
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1 small finely chopped onion
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1 egg
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salt and pepper to taste
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Instructions |
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Preheat oven to 350 degrees F.
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In large bowl, stir together the 2 cans corn, muffin mix (jiffy brand) sour cream, egg,salt and pepper, and melted butter.
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Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven ans top with cheddar.
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Return to oven for 5 or 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
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Originally Submitted
8/15/2006
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0 Out of 5 from
0 reviews
You can add this Corn Casserol recipe to your own private DesktopCookbook.
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