Ingredients
Scale
- 14.75 oz. creamed corn
- 15.25 oz. whole kernel sweet corn, drained
- 8.5 oz. Jiffy corn muffin mix
- 8 oz. sour cream
- 1 stick butter, melted
- 1 cup cheddar cheese, shredded
Instructions
Oven
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Preheat oven to 350 degrees.
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In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.
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Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
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Bake uncovered for 45 minutes.
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Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
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Let stand for 5 minutes prior to serving.
Crock Pot
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In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
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Cook on high for 2-3 hours or on low for 4.
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Add the shredded cheddar during the last 20 minutes of cooking.
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Ensure the center is firm and set prior to serving. Be sure to try my Chili Cornbread Casserole recipe next, you’d love it!