Wednesday, August 13, 2008

Corn Casserole

Corn Casserole by Paula Deen
15 3/4 oz whole kernel corn, drained
14 3/4 oz cream style corn
8 oz corn muffin mix
1 c sour cream
1/2 c butter, melted
1 1/2 c shredded Cheddar

Preheat oven to 350.
1. In large bowl, stir together 2 cans of corn, muffin mix, sour cream, and butter. Pour into a greased casserole dish.
2. Bake for 45 minutes or until golden brown. Remove from oven and top with Cheddar.
3. Return to oven 5-10 minutes or until cheese is melted. Let stand 5 minutes.

I made this for Christmas a few years ago and it is rich and cheesy, need I say more?

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