Corn Casserole by Susan Drees

Ingredients

• 1 (15.25 oz) can corn, drained
• 1 (14.75 oz) can cream-style corn
• 1 (8 oz) package Jiffy corn muffin mix
• 1 cup sour cream (can use light)
• 6 tablespoons salted butter, melted
• 1 to 1 1/2 cups shredded sharp cheddar cheese

Preparation

1. Preheat oven to 350°F.
2. Grease a 2-quart casserole dish.
3. In a large bowl stir together corn, cream-style corn, corn muffin mix, sour cream, and melted butter. Stir in cheese. Pour into casserole dish.
4. Bake, uncovered, 1 hour and 10 minutes, or until set in middle and toothpick inserted in center comes out clean.
5. Let stand 5 minutes before serving.

Enjoy !