Corn Pudding Casserole

November 25, 2011 § Leave a comment


(tried this Thanksgiving and it was very good)

1 can, whole kernel corn, drained
1 can, cream style corn
1 package, corn muffin mix (Jiffy)
1 cup, sour cream
½ cup (1 stick), butter, melted
1 to 1 ½ cups, shredded cheddar cheese

Preheat oven to 350° degrees.
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.

Serves: 6 to 8 servings.

Source: Paula Deen


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