My mom made this last week and it was really good. She served it with fresh greens, BBQ pork, deviled eggs, and cornbread. It was yummy.
Corn Casserole
Ingredients
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1 to 1 1/2 cups shredded Cheddar
Directions
Preheat oven to 350°.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
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Published by Leanne Tyler
Award winning author, Leanne Tyler lives in the South and her writing reflects her heritage. She writes sensual Southern romances whether historical or contemporary. Leanne's debut release Victory's Gate was the 2007 American Rose winner of the Through the Garden Gate contest and was released electronically by The Wild Rose Press in December 2007. Finally in December 2009 the Through the Garden Gate Anthology is available in print and includes the four winning entries.
Stepping into the Contemporary circle, she debuted with her Class of '85 Reunion story It's Always Been You in August 2011. And her first full-length novel Season of Love (Nov. 2011) is a time-travel set in 1850 Charleston, SC.
She invites readers to step into her world and enjoy the passion.
View all posts by Leanne Tyler
Leanne Tyler 
Sounds good. I may have to try this tonight!