Corn Casserole

I found this recipe several years ago on the Food Network. Since then, it has become a favorite of my family. It is so easy to make, being on the same idea as a dump recipe. I’m posting it here because, this is where I like to put my favorite recipes and now that I’ve been getting requests from friends for this recipe, posting it here will make it easier to find. My recipe paper file has become a bit worn over the years.

Enjoy! We will be serving this dish at our Thanksgiving meal as a newly added tradition.

Image courtesy of creative commons By: adinaplus - CC BY 2.0 via flickr.com

Image courtesy of creative commons By: adinaplusCC BY 2.0 via flickr.com

 

Ingredients
1 can whole corn, drained
1 can cream style corn
1 (8 oz.) package corn muffin mix (preferably Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Instructions
Preheat oven to 350 degrees F.
In a large bowl, stir together the 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 about 5 minutes and serve warm.

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About Linda Nelson

Full-time worker by day and a college student/writer by night. Linda is studying Business Management and Social Services while she works on her Bachelor Degree at Franklin Pierce University. Blogging when she can to keep the writing muse growing. In 2010, Linda broke out into writing with her first Contemporary Young Adult novella, Friends of Choice which she later retitled and re-edited in 2013 to, What Karla Wants. Since then she has published two more Contemporary Young Adult novels, one of which is a Sweet Romance, and published two slipstream fantasy novels. Linda is a member of Romance Writers of America since 2012. Watch for her coming new releases.