Corn Casserole is one of my favorite sides during the holidays or at potlucks during any time of the year. It is the easiest recipe to throw together and can be prepared with various ingredients mixed in. Me? I like it in its simplest form, with mainly cheese, corn and corn bread. Mmmm…mmmm…good!
Some people like to top their corn casserole with cheese, but I like to stir it into the mix instead. It’s really just a preference thing, so you can decide. I just don’t like to cover up the yummy crackly corn bread with greasy looking melted cheese. But, hey, I’m not going to try and sway your opinion. 🙂
Yield: 6-8 servings
1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 (8 oz) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350˚F. Grease a 9- by 13-inch baking dish or large casserole dish.
Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.
Source: Paula Deen via The Food Network