Results 1 to 2 of 2

Thread: Chedder Topped Corn casserole

  1. #1
    Senior Member Skinner's Avatar
    Join Date
    Jan 2011
    Location
    Florida
    Posts
    492

    Default Chedder Topped Corn casserole

    Yield: 6 to 8 servings

    Ingredients
    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
    1/2 cup (1 stick) butter, melted
    1 to 1 1/2 cups shredded Cheddar
    Directions
    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.
    To Fail Is to Learn from your Mistakes and Advanced off of that Failure.


  2. #2
    Senior Member cowgirlup's Avatar
    Join Date
    Oct 2009
    Location
    So. NH
    Posts
    822

    Default

    That's what we call corn pudding. I never thought to put cheese on it. I'll have to try that next time. Great comfort food recipie!!!
    "I enjoy surviving." Yes, well I certainly hope so as the other side of that is "DEATH!"
    Sarge47

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •