Ingredients
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
Shredded Medium Cheddar Cheese
Directions
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
Shredded Medium Cheddar Cheese
Directions
1 (15 1/4-ounce) can whole kernel corn, drained
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.
Recipe Courtesy of Paula Deen
I’m a non-spontaneous 23 year old that moved to Colorado, on a whim. After graduating from my dietetic internship, I needed a change from the east coast and ended up in the beautiful mountains. I’m currently obsessed with learning about photography, wine and beer, and of course, cooking and food
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