Paula's Corn Dish (Print Version)
# Ingredients:
01 -
1 cup shredded cheddar cheese.
02 -
8 oz sour cream.
03 -
1 stick of butter, melted.
04 -
1 box (8.5 oz) Jiffy corn muffin mix.
05 -
1 can (15.25 oz) whole kernel corn (drain the liquid).
06 -
1 can (14.75 oz) creamed corn.
# Instructions:
01 -
Turn the oven on to 350°F. Combine everything except the cheese in a bowl. Grease a 9x13-inch baking dish or a 10-inch skillet, then pour the mixture in. Bake it uncovered for 45 minutes. Sprinkle cheese over the top. Bake for another 10-15 minutes until golden. Let it cool for 5 minutes before digging in.
02 -
Stir everything except the cheese together in a bowl. Grease the slow cooker, then add the mix. Set it to high and cook for 2-3 hours, or on low for 4 hours. Sprinkle the cheese on the top in the last 20 minutes. Make sure the center is firm before serving.
# Notes:
01 -
Here are two prep options: Mix ingredients (leave out cheese), store in the fridge, then let it sit for 30 minutes before baking. Cook covered for 50 minutes, let it cool, and refrigerate. When you're reheating, cover it with cheese and bake at 300°F for 10 minutes. Then uncover and bake at 350°F for 10-15 minutes.