I love cream style corn. I love cornbread. Mix together, get my FAVORITE corn/cornbread casserole. Thank you Paula Deen! I love to make this when I make chili. Oh.The.Goodness.
1 (15 1/4 oz.) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 8oz. pkg. corn muffiin mix (JIFFY!!!)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Chedder
1. Preheat oven to 350.
2. In a large bowl stir together 2 cans corn, corn muffin mix, sour cream and melted butter. Pour into a greased 9x13 casserole dish. Bake for 45 mins. or until golden brown. Remove from oven and top with cheese. Return to oven for 5-10 more minutes or until cheese is melted. Let stand for 5 mins and serve warm.
**I’ve also mixed my cheese in with the other ingredients and just baked for about an hour (I like mine to be more “done” so it’s not quite so mushy, so I bake this for longer than what is in the recipe)