Corn Casserole

Corn Casserole
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  1. 1 (15 1/4-ounce) can whole kernel corn, drained
  2. 1 (14 3/4-ounce) can cream-style corn
  3. 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
  4. 1 cup sour cream
  5. 1/2 stick butter, melted
  6. 1 to 1 1/2 cups shredded Cheddar
  1. Preheat oven to 350 degrees F.
  2. 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.