Recipes

[Poodlex2]

This is by far the best corn casserole...I threw away all my other baked corn recipes after I made this one. (and its quick and easy)

1 (15 1/4 oz.) whole kernel corn, drained

1 (14 3/4 oz.) can cream-style corn

1 (8 oz.) box Jiffy corn muffin mix

1 cup sour cream

1/2 cup (1 stick) butter, melted

1 to 1 1/2 cups shredded Cheddar

1 cup crushed Ritz crackers

Preheat oven to 350 degrees

In large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9X13 baking dish. Bake for 45 minutes or until golden brown. Remove form oven and top with Cheddar and crushed Ritz crackers. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes before serving. (sometimes I add a jar of pimentos-drained or a can of diced tomatos-drained...just to add some color)