I've found several recipes for this Thanksgiving/potluck favorite and they're all pretty much the same.. Here's hoping that this turns out well for our Thanksgiving dinner!
15 oz. can whole kernel corn, drained
15 oz. can cream-style corn
8 oz. package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
2 eggs, beaten
1-1 1/2 cups shredded cheddar, optional
Directions:
Preheat oven to 350 degrees. In a large bowl, stir together all ingredients (if using cheese, just stir in half and top the casserole with the other half).
Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Let stand for at least 5 minutes and then serve warm.
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