Easy Corn Casserole

 

I love this stuff.  I have been making it all my life it seems and I can never get enough of it.  I always make it for the holidays because it goes with everything.  So good. So easy.

Easy Corn Casserole 

1 (15 1/4-ounce) can whole kernel corn, drained.

1 (14 3/4-ounce) can cream-style corn.

1 (8-ounce) package Jiffy corn muffin mix

2 eggs, beaten

1 cup sour cream.

1/2 stick butter, melted.

2 tablespoons sugar

2 cups shredded Cheddar cheese (white or yellow).

 

 Preheat the oven to 350 degrees.  Spray a 9 x 13 casserole dish with non-stick cooking spray. In a large bowl, combine all the ingredients except for the cheese.

 

 

 

 

 

 

 

 

 

 

 

Pour mixture into a casserole dish. I use a 9 x 9 or you can use a round 10-12 inch round.  Bake uncovered for about 45 minutes or until center comes out clean when you put a toothpick in it. Top will be golden brown.

 

 

 

 

 

 

 

 

 

 

 

Remove from oven and top with cheese. Bake for another 10-15 minutes until golden brown and the cheese has melted.

 

 

 

 

 

 

 

 

 

 

 

Let stand for about 5 minutes before serving. You can cut it in squares or scoop it out.

 

 

 

 

Did I mention I love this stuff?

 

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