Corn Casserole (Cornbread Casserole, Spoon Bread)

written by The Recipe Exchange | September 9, 2015

Ingredients

1 box Jiffy corn muffin mix (8.5 oz)
1 can whole kernel corn, drained (15-1/4 oz)
1 can cream style corn (14-3/4 oz)
1 egg
1 c sour cream
1 stick butter, melted
1-1/2 c shredded cheddar cheese (optional)

Directions

Preheat oven to 350.

In a large bowl, stir together the 2 cans of corn, Jiffy, sour cream, egg, and melted butter.

Pour into a 9×13 casserole dish.

Bake for 45 minutes or until golden brown.

If using cheese… Remove from the oven and top with cheddar. Return to the oven for 5-10 minutes or until cheese is melted.

Let stand for at least 5 minutes and then serve warm.