There is a lot that you can do with this recipe to make it your own. I like to make it just the way it says, but my mom always fancies hers up a bit. She will toss in mushrooms, onions, and even eggs. That’s a bit much for me, but if you like all that stuff, feel free to add it. There really isn’t much you can do to mess this recipe up, except not make it! Your family will love it. Check out what they are saying about this recipe over at Group Recipes:
“Wonderful tasty side dish!”
This casserole goes together quick and easy. If you’re ever struggling on finding something to accompany your main entree, give this a try!
Ingredients
1 box Jiffy cornbread mix
1 can whole kernel corn, drained
1 can cream corn
8 oz. Daisy sour cream
1/2 stick butter
1 cup shredded Kraft Cheddar
Instructions
Preheat oven to 350 degrees F.
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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Quick Tip: If you like onion, chop one up finely and toss it in before cooking.
Thanks again to Group Recipes for this yummy and easy recipe.
en francais
I brown up ground chuck with taco seasonings, put in bottom of casserole, pour in corn batter, put thin sliced jalapenos on top, bake 350 for 45 mins, test with a toothpick. For my oven it’s an hr and a few minutes . delish