Corn Casserole » Pennies on a Platter

By McCarleyRHLAC

Ingredients

• 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

Details

Servings 6
Preparation time 5mins
Cooking time 60mins
Adapted from penniesonaplatter.com

Preparation

Step 1

Preheat oven to 350?F. Grease a 9- by 9-inch baking or a 1 1/2 quart 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.
Note: If baking in a 9x13, the texture will be different than baking in the 2 quart casserole. The 9x13 will be thin slices where the 2 quart casserole produces more of a corn pudding. Either way is delicious.