Perhaps one of my most favorite things about this casserole is how few ingredients are needed to make it. It’s super easy to have all of these on hand all the time. When I’m having a hard time figuring out what kind of side dish I want to make with dinner, this is one that’s a favorite to go to. After making it a few times, it’s easy to memorize and whip up in a hurry. The hardest part is waiting the entire time that it needs to cook, but you can work on other things while it’s in the oven.
Check out what they are saying about this recipe over at Group Recipes:
“I made a triple batch for a crowd … 2 guys proposed! It’s amazing!”
I’m already married so I don’t need a proposal… but it is that good!
Ingredients
1 box Jiffy cornbread mix
1 can Del Monte whole kernel corn, drained
1 can cream corn
8 oz. Daisy sour cream
1/2 stick butter
1 cup shredded Cheddar
Instructions
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
Let stand for at least 5 minutes and then serve warm.
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Quick Tip: Try with your own favorite shredded cheese flavor.
Thanks again to Group Recipes for this traditional recipe.
