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Peggy's Corn Casserole Recipe

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This recipe for Peggy's Corn Casserole, by , is from Shelia Renee's Southern Touch, 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!

Contributor:  
Contributor:  
Peggy Whittington

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 (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Directions:
Directions:
Preheat oven to 350 degrees F.
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.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is one of Grandma Peggy's favorite side dishes to make at family functions. Delicious!!!

 

 

 

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