Page 38 - SCMHCC Holiday Favorites Cookbook

CORN CASSEROLE

From the Kitchen of Shelbi Dockens

Ingredients:

1 (15.25 oz) can whole kernel corn, drained
1 (14.75 oz) can creamed-style corn
1 (8 oz) box corn muffin mix

1 cup sour cream
½ cup butter, melted
1 to 1 ½ cups cheddar, shredded

Instructions
1. Preheat oven to 350. Spray 9x13 in baking dish with nonstick cooking spray.

2. In a mixing bowl, combine all ingredients except the cheese.
3. Pour into baking dish. Bake in oven for 45 minutes or until golden brown.
4. Remove from oven and sprinkle the top w/ shredded cheddar. Return to oven and continue to

bake for 5-10 min.
5. Let stand 5-10 minutes and serve warm.