Wednesday, April 10, 2013

Corn Casserole

If you've been to any pot luck in the South, you've had this dish. Or if you've eaten with the Wiley family more than a couple times, you've had this dish. This could not be easier and oh my goodness, at the delicious. This, my friends, is a keeper.

Corn Casserole:

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

1. Preheat oven to 350 degrees.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
3. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
4. Remove from oven and top with Cheddar.
5. Return to oven for 5 to 10 minutes, or until cheese is melted.
6. Let stand for at least 5 minutes and then serve warm.

No comments:

Post a Comment