Makes 8 to 10 servings • 9 x 13-inch casserole dish
1 stick (1/4 pound) butter, melted, plus a little more for the casserole
1 can (15.25 ounces) whole kernel corn, drained
1 can (14.75 ounces) cream-style corn
1 carton (8 ounces) sour cream
1 box (8.5 ounces) Jiffy corn muffin mix
2 cups grated cheese, divided: 11/2 cups in mix and 1/2 cup sprinkled on top
1. Heat the oven to 375°F. Lightly butter the casserole dish.
2. Mix all the ingredients in a large bowl. Pour into the casserole dish. Bake for 45 minutes. Let cool a little before serving.
A Note from Miss Kay
As you would guess, we do eat our share of meat and seafood dishes, but we also like vegetables. Phil grew up with a family garden, so we love to get fresh vegetables as often as possible. This dish isn’t made with fresh corn, but it’s a great one for the winter months, when fresh corn isn’t always available.
