This is more like a corn bread plus, but oh, so good and it'll hold all day without refrigeration. Yum.


3 Corn Casserole

• 1/2 cup butter, softened
• 1 cup sour cream
• 1 egg
• 1 (16 ounce) can whole kernel corn, drained
• 1 (16 ounce) can cream-style corn, undrained
• 4 1/2 ounces corn muffin mix (1 box of Jiffy brand )
• 1 cup cheddar cheese, grated

In large bowl, mix together butter, sour cream and egg.
Stir in cans of corn and corn muffin mix.
Spoon mixture into buttered 2-quart casserole dish.
Bake in preheated 375-degree oven, about 45 minutes.
Remove from oven, add cheese, stir well.
Return to oven, bake additional 15 minutes, or until dish is slightly puffed, bubbly, and browned around the edges.

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa