Corn Casserole

By Joan_Z

Ingredients

• 1 1 oz) package 1 (8 oz) package corn muffin mix (such as Jiffy)
• 1 1 oz) can 1 (15 oz) can whole kernel corn, drained (frozen corn is also OK)
• 1 1 oz) can 1 (15 oz) can cream-style corn
• 1 1 1 egg, beaten
• 1 1 1 cup sour cream
• 4 4 4 Tablespoons butter, melted
• 1 1 1 cups shredded cheddar cheese

Preparation

Step 1

Preheat the oven to 350°F/175°C.

Grease an 8-inch baking dish with cooking spray.

In a large bowl, mix together the corn muffin mix, whole kernel corn, cream-style corn, sour cream, beaten egg, and melted butter. Pour the batter into your greased baking dish and bake for 45 – 50 minutes, or until the top is golden brown.

Remove the casserole from the oven and top it with the shredded cheddar cheese.

Return it to the oven for 5 – 10 minutes, or until the cheese is melted. Let it cool for at least 5 minutes before serving. Serve warm.