Corn Casserole, 11/17/2011

      Classic Southern Recipe{}{}{} Mark Abernathy{}{} Loca Luna


      2{} cups frozen sweet corn

      1 14 oz can creamed corn

      1 package Jiffy corn muffin mix{}

      1 cup{} sour cream

      1 stick butter (melted)

      2{} cups{} shredded sharp cheddar


      Preheat oven to 350. In a large mixing bowl mix first five ingredients. Pour into a 9 x 13 greased baking pan or dish. Bake for 45 minutes. Remove and top with shredded cheddar. Bake for 5 -10 more minutes to melt cheese.

      Remove and let it set for 5 - 10 minutes before serving.


      Options you can add:{}{}

      1/2 cup chopped red bell peppers

      {}{}{} or

      1 small can of diced green chilies

      {}{}{} or

      2 tablespoons finely chopped jalapeno peppers.{}