Corn Casserole IIi
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 1 (8 ounce) package Jiffy corn muffin mix
- 1 (1/2 ounce) can creamed corn
- 2 eggs
- 1 cup sour cream
- 1 cup cheddar cheese, shredded
directions
- Preheat oven to 350F and lightly grease an 8" square baking dish.
- Combine all ingredients.
- Pour into prepared baking dish.
- Bake 45 minutes to 1 hour or until tester comes out clean.
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Reviews
-
A friend brought a corn casserole to a brunch and gave me a list of ingredients. This recipe seems to match except he adds a can of whole corn as well as the creamed corn. My very picky eaters gave their seal of approval. I compromised between the original recipe and the other reviewers and used 6 oz of corn muffin mix. I don't think I would use the full 8 oz and might even try 4 oz next time. Thanks for the yummy recipe!
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This was interesting. It really was quite easy to make and it was good. But the corn taste sort of got lost in the cornbread taste. I will make it again, I will use 1/2 pkg of the muffin mix next time though. I couldn't pick out the cheese taste at all. But, like I said, I'm not degrading the recipe at all. It is good. Just a little more filling than I expected.