Easy and quick, this corn casserole is the perfect side dish, whether it's a weekday or a holiday. It always makes an appearance at Thanksgiving and Christmas in our house.
- 15 ¼ ounce can whole kernel corn drained
- 14 ¾ ounce can cream-style corn
- 8- ounce box Jiffy corn muffin mix
- 1 cup sour cream
- ½ stick butter melted
- 1 ½ cups shredded Cheddar cheese
Preheat oven to 350 degrees.
Spray a 9x13 dish with nonstick spray.
In a large bowl stir together the two cans of corn, muffin mix, sour cream, melted butter, and cheese.
Pour into prepared dish and bake for 45 minutes or until golden brown.
Remove from the oven and let stand for 5 minutes before serving.
Calories: 270kcal | Carbohydrates: 30g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 499mg | Potassium: 181mg | Fiber: 2g | Sugar: 7g | Vitamin A: 370IU | Vitamin C: 3mg | Calcium: 162mg | Iron: 1mg