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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Baked Corn Casserole Recipe

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This recipe for Baked Corn Casserole is from The Melbourne Employee Activities Committee Cookbook Project, 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:  
1 can whole kernel corn (drained)
1 can cream corn
1 c. sour cream
1 c. butter (or margarine)
1 tbsp. sugar
1 box Jiffy corn muffin mix
2 eggs (beaten)
1 large bag (8 oz.) shredded cheddar cheese
Directions:
Directions:
Combine ingredients into a 2 qt. glass casserole dish. Start with the muffin mix and add one ingredient at a time, mixing thoroughly as you add each one. Save the cheese for the last ingredient...use only 1/2 of the cheese in the mix. The other 1/2 will be sprinkled on top at the end. Bake, uncovered, in a pre-heated oven at 350ºF for 50 minutes. At the end of that time, sprinkle the remaining half of the cheese evenly over the top. Return to oven and turn off the heat. Allow the cheese on top to melt and begin to slightly bubble. Remove from oven. Serves 10-12.
Personal Notes:
Personal Notes:
Eggs...beat the eggs before you add to the mixture. Do not scramble.
Cheese...be sure to keep half of the cheese for topping at the end of the bake.

 

 

 

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