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Corn Casserole Recipe

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This recipe for Corn Casserole is from The Scottish Society 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 (15 1/4oz.) can whole kernel corn, drained.
1 (14 3/4oz.) can cream style corn
1 (8oz.) package corn muffin mix (Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 1/2 cups shredded cheddar cheese
Directions:
Directions:
Heat oven to 350º F.

In a large bowl, stir together the 2 cans of corn, the 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 cheese. Return to oven for 5 to 10 minutes or until cheese is melted. Let stand for at least 5 minutes before serving.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a Paula Deen recipe that I like to tweak by adding a fourth teaspoon of black pepper to the mixture. Or you can use the Mexican corn muffin mix for a bit more zip if you like. Doubles for a crowd easily.

 

 

 

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