"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Corn Casserole Recipe

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This recipe for Corn Casserole, by , is from It's about Thyme!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josephine Lee
Added: Tuesday, October 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
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. (Jiffy)
1 c sour cream
1/2 c butter, melted
1 to 1 1/2 c shredded Cheddar

Directions:
Directions:
Preheat oven to 350 degrees
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. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and serve.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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