janet's corn salad

Name: Janet's Corn salad
Prep time: 15 min
Cook time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 can(s) cream style corn undrained; 1 can(s) whole kernal corn drained; 1 cup(s) sour cream; 1/2 stick(s) butter melted; 1 to 1/2 cup(s) shredded cheese; 1 - box corn muffen mix; cup(s) green bell pepper diced fine; 1/2 cup(s) onion diced fine

13 Pinches 1 Photo

Eddie Jordan

Bristow, OK

Updated on Aug 1, 2016

This recipe was handed down from Janet's Grand mother

Rate

prep time 15 Min

cook time 45 Min

method Bake

yield 2 to 4

Ingredients

1 can cream style corn undrained
1 can whole kernal corn drained
1 cup sour cream
1/2 stick butter melted
1 to 1/2 cups shredded cheese
1 - box corn muffen mix
cup green bell pepper diced fine
1/2 cup onion diced fine

How To Make janet's corn salad

Step 1

Preheat oven to 350 degrees.

Step 2

Mix the Jiffy muffin mix, cream style undrained, whole kernal corn drained, sour cream, 1/2 stick butter melted, 1/2 cup onion 1/2 cup green pepper
Step 3

Mix well and put in a 9 by 9 pan and bake for 45 minutes
Step 4

When 45 minutes is up sprinkle shredded cheese and the rest of the green bell pepper cook 5-10 minutes more or until cheese is melted.
Step 5

Serve warm This recipe can be easily doubled.
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