cornbread cassarole

Name: Cornbread Cassarole
Prep time: 10 min
Cook time: 55 min
Yield: 6
Cuisine: Southern
Ingredients: 15 1/4 ounce(s) can of whole kernel corn; 14 3/4 ounce(s) can of creamed corn; 8 ounce(s) package of corn muffin mix (i use jiffy); 1 cup(s) sour cream; 1/2 stick(s) butter melted; 1 1/2 cup(s) shredded cheddar

31 Pinches 1 Photo

Carole Davis

Upper Arlington, OH

Updated on Jul 27, 2014

This is a great twist on the corn side dish. This recipe was given to me by my boyfriends mother in 8th grade it lasted, he didn't

Rate

prep time 10 Min

cook time 55 Min

method Bake

yield 6 to 8

Ingredients

15 1/4 ounces can of whole kernel corn
14 3/4 ounces can of creamed corn
8 ounces package of corn muffin mix (i use jiffy)
1 cup sour cream
1/2 stick butter melted
1 1/2 cups shredded cheddar

How To Make cornbread cassarole

Step 1

Preheat oven to 350 degrees F.

Step 2

In a large bowl, stir together the 2 cans of corn, corn muffin mix, 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 oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
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