Ingredients:
1 15 ounce can whole kernel corn, drained
1 15 ounce can cream style corn
1 8 ounce package corn muffin mix
1 cup sour cream
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar
Instructions:
1. In large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
2. Pour into a 9x13 inch casserole dish.
3. Bake for 45 minutes or until golden brown.
4. Remove from oven and top with Cheddar cheese.
5. Return to oven for 5-10 minutes - until cheese melts
6. Let stand for five minutes and serve warm.
Mark's Notes:
This recipe is from Paula Deen from the Food Network.
Other recipes similar to this suggest that the ingredients could be easily doubled without much more cooking time. I will need to try that later.
Mark's Story:
Well, there are two parts to this story. Most recently, we were hosting Christmas 2017. I was looking for sides to make. Trish suggested a creamed corn casserole. So, I started looking for recipes. The second part to this story is that when I was a kid, my grandmother made a creamed corn casserole that I really really liked. Unfortunately, I'm not sure what her original recipe was. However, this creamed corn casserole is very easy to make, doesn't take a lot of time, and is really good. Enjoy.
I made it. Everyone ate it. And I didn't get a picture of it. I'll just have to make it again. Merry Christmas. Jesus was born to bring peace and forgiveness to all that believe in him.
