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.{}