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- 1 can(s) (15 1/4 ounce whole kernel corn, drained
- 1 can(s) (14 3/4 cream style corn
- 1 package(s) (8 ounce) corn muffin mix (recommend Jiffy)
- 1 cup(s) sour cream
- 1 stick(s) butter melted
- 1-1 1/2 cup(s) shredded cheddar cheese
- Preheat oven to 350 degrees. In large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter. Once mixed, stir in the cheese and continue to mix well. Pour into a greased casserole dish. Bake for about 45 minutes or until golden brown and casserole the has risen. Let it stand for about 15 minutes. Optional: Sprinkle some cheese on top and put back in oven to melt the cheese.
This recipe is a personal recipe added by balong and has not been tested or endorsed by MyRecipes.
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Corn Casserole Recipe at a Glance
- COURSE: Casseroles