Corn Casserole

1 can whole kernel corn, drained (15 1/4 ounce)
1 can creamed-style corn (14 3/4 ounce)
1 package of corn muffin mix (recommended 8 ounce package of Jiffy Mix)
1 egg
1 cup sour cream
1/2 cup butter, melted (1 stick)
1 to 1 1/2 cups shredded chedder cheese

Preheat oven to 350 degrees F

In a large bowl, stir together the 2 cans of corn, corn miffin mix, egg, sour cream, and melted butter. Pour into a greased 9 by 13 inch casserole dish. Bake for 45 minutes or until golden brown. Remove from the oven and top with cheese. Return to oven and bake for 5 to 10 minutes or until the cheese is melted. Let stand for at least 5 minutes and then serve warm.

Optional Preparation: You can mix the cheese in with the other ingredients rather than adding it later. I prefer it this way and I cut down on the butter by half because I am adding in the cheese. I just stir in the cheese after mixing the other ingredients and bake for 45 minutes.

Got this one from Paula Dean. (although Paula's recipe didn't call for the egg)

Sandra Dies
HCPL Circulation Manager