Monday, March 15, 2010

Baked Corn Casserole

Jiffy Corn Muffin mix, 8.5oz. 1
Sour cream 8 oz.
Canned corn, drained 15 oz.
Canned creamed corn 15 oz.
Egg 1
Margarine, melted 1/4 C.
Shredded Cheddar cheese 1 C.

Assembly Directions:
In a large bowl, add the muffin mix, sour cream, corn, creamed corn, egg, margarine and cheddar cheese. Stir by hand until thoroughly mixed. 

To Serve: Thaw bag overnight in the refrigerator. Pour into a greased 1.5 quart casserole dish, or a greased 8x8 pan. Bake at 350 degrees for 1 hour. To test for doneness, a knife inserted in the center should come out wet, but clean. Serve hot.


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