Pella Chronicle

Food

November 22, 2013

Corn Casserole

Pella —

1 can(s) regular sized can of creamed corn, undrained
1 can(s) regular sized can of corn, drained
1 box jiffy cornbread mix or use following substitution
2 large eggs
1 stick butter, melted
2 to 3 c shredded cheddar cheese
1 c sour cream
  jiffy substitution
2/3 c flour
1/4 tsp salt
1 Tbsp baking powder
3 Tbsp sugar
1/2 c cornmeal
Combine all but half of the cheese in a bowl.

Pour into a large, greased 13x9 baking dish.

Bake at 350' until center is set & casserole is slightly golden, 35-40 minutes.

Sprinkle with remaining cheese & bake 5-10 more minutes.

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