4-5 ears of Witten’s Sweet Corn boiled for 4 minutes and cut off the cob OR 1 (15 1/4) ounce can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
½ stick butter, melted
1 to 1 1/2 cups shredded Cheddar
1
Preheat oven to 350 degrees F.
2
In a large bowl, stir together the 2 types of corn, corn muffin mix, sour cream, and melted butter.
3
Pour into greased 9x13-in. casserole dish. Bake for 45 min., or until golden brown.
4
Remove from oven and top with Cheddar. Return to oven for 5 to 10 min., or until cheese is melted. Let stand for at least 5 min. and then serve warm.
Ingredients
4-5 ears of Witten’s Sweet Corn boiled for 4 minutes and cut off the cob OR 1 (15 1/4) ounce can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
½ stick butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions
1
Preheat oven to 350 degrees F.
2
In a large bowl, stir together the 2 types of corn, corn muffin mix, sour cream, and melted butter.
3
Pour into greased 9x13-in. casserole dish. Bake for 45 min., or until golden brown.
4
Remove from oven and top with Cheddar. Return to oven for 5 to 10 min., or until cheese is melted. Let stand for at least 5 min. and then serve warm.