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1 16-oz can whole kernel corn, drained 1 16-oz can cream style corn 2 eggs, slightly beaten 1/2 tsp. salt 1/2 c. margarine, melted 1 c. sour cream 1 8 1/2-oz box corn muffin mix 1 to 2 cups grated cheddar cheese (optional) Mix together all ingredients except cheese. Add 1 cup cheddar cheese if desired. Pour into greased 9x13 inch pan. Bake at 350 degrees for 40 minutes or until set. If more cheese is desired, add additional 1/2 to 1 cup cheddar cheese on top of casserole when set. Bake another 5 minutes or until cheese melts. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |