| This recipe is liked by 0 person(s). |
|
Corn Casserole (Cornbread)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: http://www.tasteandtellblog.com/2011/06/cookbook-of-the-month-recipe-corn-casserole/
| One 15-ounce can | cream-style corn |
| One 11-ounce can | whole-kernel corn, drained |
| 2 | eggs |
| 1 cup | sour cream |
| One 8.5-ounce package | Jiffy corn muffin mix |
| 1/2 cup | butter, melted |
| 1 cup | shredded cheddar cheese |
Preheat the oven to 350F. Prepare a 13×9 inch casserole dish by greasing.
In a large bowl, combine the cream-style corn, whole kernel corn, eggs, sour cream, muffin mix and butter.
Pour into the prepared casserole dish.
Bake until lightly browned, about 30 minutes.
Remove from the oven, sprinkle cheese on top, and return to the oven.
Bake an additional 15 minutes, or until the center is firm.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.