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1 can of whole kernel corn, drained 1 can cream corn 1 c. sour cream 1 box Jiffy corn muffin mix 2 Tbsp. margarine, melted salt and pepper to taste 8 oz. pkg shredded cheddar cheese Mix all ingredients except for cheese. Bake for 35-45 minutes in a 2 qt. corning ware dish. Stir occasionally. Top with cheddar cheese last remaining 15 minutes. Double the recipe in a 9x13 dish. 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. |