Corn Casserole
"I like this because it is fast and easy. Something to fix rather than plain bland corn. Perfect for holidays or pot luck suppers. This is a hit with everyone who has tried it. NOTE: It is important to mix this well, before adding the cheese to the top."
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 (16 ounce) can creamed corn
- 1 (16 ounce) can whole corn (drained)
- 1 (8 1/2 ounce) package Jiffy corn muffin mix
- 2 eggs, beaten
- 1⁄2 cup vegetable oil
- 3⁄4 cup milk
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1 1⁄2 cups shredded cheddar cheese
directions
- Mix corns with dry muffin mix; add beaten eggs.
- Stir in oil and milk, mix well.
- Add sugar and salt.
- Pour into lightly greased 13x2x9 inch oblong cake pan.
- Sprinkle cheese on top.
- Bake at 350 degrees Fahrenheit for aproximately 30 minutes or until brown on top and set.
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Reviews
-
Didn't seem oily to me. We loved it! Thanks for the recipe angelfan! -
This is really easy to make but I thought it was too oily.
RECIPE SUBMITTED BY
angelfan
United States
I grew up on a farm and learned to cook from scratch. By age 9 I could follow a recipe.So I have been cookng for a lot of years now. Besides cooking I enjoy bible study, church, crafts, collecting rings and Christmas ornaments, reading, collecting angels and visiting with friends via E mail.
Have been married for over 30years and have four children, two of which are handicapped. The kids are all grown now and I am getting use to cooking smaller portions. Recently found out my husband has non-hodgkins-lymphomia. He will start treatment soon.
Learning more about healthy eating and healthy cooking.
