Corn Casserole by Susan Drees

INGREDIENTS

1 (15.25 oz) can corn, drained

1 (14.75 oz) can cream-style corn

1 (8 oz) package Jiffy corn muffin mix

1 cup sour cream (can use light)

6 tablespoons salted butter, melted

1 to 1 1/2 cups shredded sharp cheddar cheese

PREPARATION

Preheat oven to 350°F.

Grease a 2-quart casserole dish.

In a large bowl stir together corn, cream-style corn, corn muffin mix, sour cream, and melted butter. Stir in cheese. Pour into casserole dish.

Bake, uncovered, 1 hour and 10 minutes, or until set in middle and toothpick inserted in center comes out clean.

Let stand 5 minutes before serving.

Susan Drees won third place in our “Sure Thing” Potluck Recipe Contest with her Corn Casserole recipe. She says, “This is the one casserole I always serve at potlucks and Thanksgiving. It’s quick to make, tastes great, and leftovers reheat wonderfully.” Now you can try it for yourself!

 

Susan’s recipe uses canned corn, cream-style corn, Jiffy corn muffin mix, sour cream, melted butter, and cheddar cheese. It’s a great side – both sweet and savory and very easy to enjoy!

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