Corn Casserole Ii

Name: Corn Casserole Ii
Ingredients: 1 (15 ounce) can cream-style corn; 1 (11 ounce) can whole niblet style corn; 2 eggs; 1 cup sour cream; 1 (8.5 ounce) package dry corn bread mix; 1/2 cup butter, melted; 1 cup shredded Cheddar cheese

7 ingredients

4 steps

Ingredients

1 (15 ounce) can cream-style corn
1 (11 ounce) can whole niblet style corn
2 eggs
1 cup sour cream
1 (8.5 ounce) package dry corn bread mix
1/2 cup butter, melted
1 cup shredded Cheddar cheese

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch casserole dish.
2

In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.
3

Bake in a preheated oven for 30 minutes or until lightly brown.
4

Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.