Saturday, November 28, 2015

Corn Casserole

15 oz. can cream style corn
15 oz. can whole kernel corn, drained
2 eggs, beaten
1 stick butter, softened
8 oz. sour cream
8 oz. cornmeal or jiffy corn muffin mix
1 c. grated cheese, optional*

Combine all ingredients. Place in sprayed 9x13 dish. Bake at 350 degrees for 45 minutes. Do not overbake. It needs to be soft, not crispy like cornbread.

*Most recipes don't call for cheese to be added

(This recipe is also called Corn Pudding in the south)

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