Saturday, October 6, 2012

Corn Casserole

I don't have much to say about this recipe.
It's great just like it is.

In hindsight, I wouldn't make it in individual cups because it's much harder to eat this way.  However, I need people to learn how to serve themselves smaller portions before I can trust them with a casserole dish.

This is directly from Paula Deen, but here's the deets...

1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 (8 oz) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350˚F. Grease a 9- by 13-inch baking dish or large casserole dish.
Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.

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