Paula's Corn Casserole (Print Version)
# Ingredients:
01 -
1 can (14.75 oz) creamed corn.
02 -
1 can (15.25 oz) whole kernel corn, drained.
03 -
1 box (8.5 oz) Jiffy corn muffin mix.
04 -
8 ounces sour cream.
05 -
1 stick butter, melted.
06 -
1 cup cheddar cheese, shredded.
# Instructions:
01 -
Heat oven to 350°F. Mix all ingredients except cheese. Pour into greased 9x13 dish or 10-inch skillet. Bake uncovered for 45 minutes. Add cheese on top. Bake for 10-15 minutes until browned. Rest for 5 minutes before serving.
02 -
Mix all ingredients except cheese. Pour into greased slow cooker. Cook on high for 2-3 hours or on low for 4 hours. Add cheese in the last 20 minutes. Check center is firm before serving.
# Notes:
01 -
Can make ahead two ways: Mix ingredients (except cheese), refrigerate, let sit 30 minutes before baking. Bake for 50 minutes covered, cool, refrigerate. Reheat with cheese at 300°F covered for 10 minutes, then 350°F uncovered for 10-15 minutes.