A Southern Staple - Corn Casserole

A Southern Staple

Are you in need of a Side Dish to take to Thanksgiving? I have the perfect dish for you. This is a "Hit" among my friends and family and it's such an easy dish to fix. You will not go home with leftovers of this Casserole. I believe that I have made this recipe thus far for Family Dinner, Easter with the Williams/Raydo Family, and the 4th of July Weekend at the Shaddock's. I found this Paul Dean recipe last spring and have slightly altered it as I saw fit. I choose to put most of the Cheddar Cheese in the dish verses on top because it created a creamier consistency, and I also found you can substitute buttermilk for sour cream making for a lighter option. I hope this dish becomes a favorite in your Household.

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, cheddar cheese (save a little for the top) 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. Let stand for at least 5 minutes and then serve warm.