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Jiffy Corn Casserole - Peoria Recipes
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Jiffy Corn Casserole Submitted by: eg24 |
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eg24 says:
"We've enjoyed this for many years. Glad to see Paula Deen likes it too! (It's her picture) She says: "This corn casserole is incredibly easy. Stir the ingredients together, pop the dish into the oven, top them with cheese, and dig in. It?s delicious as-is, but Jeff likes to cut the leftovers into wedges and pop them into the toaster oven to get the edges really crispy. A great dish for potlucks, packing, and crime-solving.""
INGREDIENTS
* 1 (15 1/4-ounce) can whole kernel corn, drained
* 1 (14 3/4-ounce) can cream-style corn
* 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
* 1 cup sour cream
* 1/2 cup (1 stick) butter, melted
* 1 to 1 1/2 cups shredded Cheddar
DIRECTIONS
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
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