Corn Casserole II Recipe

Ingredients
<br>- 1 (15 ounce) can cream-style corn
<br>- 1 (11 ounce) can whole niblet style corn
<br>- 2 eggs
<br>- 1 cup sour cream
<br>- 1 (8.5 ounce) package dry corn bread mix
<br>- 1/2 cup butter, melted
<br>- 1 cup shredded Cheddar cheese
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch casserole dish.
<br>step 2: In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.
<br>step 3: Bake in a preheated oven for 30 minutes or until lightly brown.
<br>step 4: Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.
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Ingredients
- 1 (15 ounce) can cream-style corn
- 1 (11 ounce) can whole niblet style corn
- 2 eggs
- 1 cup sour cream
- 1 (8.5 ounce) package dry corn bread mix
- 1/2 cup butter, melted
- 1 cup shredded Cheddar cheese

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch casserole dish.
step 2: In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.
step 3: Bake in a preheated oven for 30 minutes or until lightly brown.
step 4: Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.

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