|Categories:||Vegetables, Quick & Easy, Side Casseroles|
|Collections:||Thanksgiving Table, Member's Choice|
|1 can(s)||whole kernel corn, drained (15-1/4 oz)|
|1 can(s)||cream style corn (14-3/4 oz)|
|1 pkg||jiffy corn muffin mix (8 oz)|
|1 c||sour cream|
|1 stick||butter, melted|
|1-1/2 c||shredded cheddar cheese|
Pinched by Chamelle4, and 2,999 more.
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DirectionsPreheat oven to 350.In a large bowl, stir together the 2 cans of corn, Jiffy, sour cream, and melted butter.Pour into a 9x13 casserole dish (I usually use the largest corningware dish I have).Bake for 45 minutes or until golden brown.Remove from the oven and top with Cheddar. Return to the oven for 5-10 minutes or until cheese is melted.Let stand for at least 5 minutes and then serve warm.