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Corn Casserole Recipe

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This recipe for Corn Casserole is from Monroe Elementary School Cookbook 2010-2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
1 (15 1/4 –ounce) can whole kernel corn, drained
1 (14 ¾-ounce can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: jiffy)
1 cup sour cream
½ cup (1 stick) butter, melted
1 to 1 ½ cups shredded Cheddar cheese
Directions:
Directions:
Preheat oven to 350º F.

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

 

 

 

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