Sara’s Cornbread Casserole

June 11, 2015
Course

corn casserole

Ingredients

  • 15.25 Ounces
    Corn-drained
  • 14 3/4 Ounces
    Cream Corn
  • 8 Ounces
    Box Jiffy Corn Muffin Mix
  • 1 Cup
    Sour Cream
  • 1/4 Pound
    Butter, Melted
  • 1 to 1 1/2 Cup
    Shredded Cheddar

Instructions

  1. Preheat Oven to 350

  2. Mix all ingredients, except the cheese, in a bowl and transfer to a 9x13 pan

  3. Bake, uncovered for 45 minutes then add the cheese and bake 10 min. more

  4. Let stand 5 minutes, then serve

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