Corn Casserole #733 4/05

Categories:
casserole, corn, New 2005

1 15oz can whole kernal corn; drained
1 14 oz, can cream style corn
1 8 oz jiffy corn muffin mix
1 cup sour cream
1 stick Butter; melted
1 1/2 cup shredded cheddar

In a large bowl, stir together everything except the shredded cheddar. Pour into a greased, shallow, square casserole. Bake for 1 hour or until set in the middle. Remove from the oven and top with the cheese. Return to the oven for 10 to 15 minutes or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Contributor: Paula Deen

Yield: 6 servings