Corn Casserole

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Corn Casserole

Ingredients:

• 1 can corn, drained
• 1 can cream style corn
• 1 (8 oz.) pkg. corn muffin mix, Jiffy
• 1 cup sour cream
• 1/2 cup butter, melted
• 1-1 1/2 cups shredded cheddar

Directions:

1. Preheat oven to 350 degrees.  
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. 
3. Pour into a greased 9x9 pan. 
4. Bake for 45 minutes, or until golden brown.  
5. Remove from oven and top with cheddar.  Return to oven for 5-10 minutes, or until cheese is melted.  
6. Let stand for 5 minutes and then serve warm.

Marsha's Notes:

Make sure you cook for about as long as the recipe suggests. We have tried cooking it less because the casserole SEEMED to be done and the middle was just a touch under done. So for our oven, I would do at least 40 minutes, if not the entire 45 minutes if possible.

Out of the oven, ready to be topped with cheese.

Out of the broiler with the cheese melted.