This tasty,
easy side dish was definitely a winner on the Thanksgiving Dinner table. Warm and cheesy and rich, with both the cornbread and actual corn kernels, I couldn't get enough of it. Friends who have made this say that it definitely gets worked into their dinner menus all year long; not just for the holidays. I can see why that is! I'll be very happy to make this again.
Ingredients
- 15 1/4 ounce can whole kernel corn, drained
- 14 3/4 ounce can cream-style corn
- 8 ounce package Jiffy corn muffin mix
- 8 ounces sour cream
- 1/2 cup butter, melted
- 1 to 1 1/2 cups shredded cheddar cheese
Directions
- Preheat oven to 350°. Grease a 9 x 9 inch baking pan or a 2 quart casserole dish.
- Mix together the corn, Jiffy, sour cream, and butter in a large bowl. Gently 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.
Note: You can bake for a shorter time in a 9 x 13 pan, but it will be more like corn bread than a casserole. The original recipe says both ways are delicious! I've only had the casserole version.
No comments:
Post a Comment
You want to comment? Awesome! Have at it, rock star.