Corn Casserole III

This is an easy recipe which is good hot or cold!


4 servings


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 or margarine, melted
1 cup shredded Cheddar cheese


Preheat oven to 350°F (177°C). Grease a 12 x 8-inch casserole dish.

In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.

Bake in a preheated oven for 30 minutes or until lightly brown.

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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