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Add a photoCourtesy of Paula Dean (though I'd really be thankful if she was courteous enough to come on over and cook it for me...lol!)
Ingredients
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1 to 1 1/2 cups shredded Cheddar
Directions
- Preheat oven to 350 degrees F.
- In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1365g | |
| Calories 3071 | |
| Calories from Fat 1856 | 60% |
| Total Fat 210.75g | 263% |
| Saturated Fat 121.46g | 486% |
| Trans Fat 0.0g | |
| Cholesterol 653mg | 218% |
| Sodium 4900mg | 204% |
| Potassium 1938mg | 55% |
| Total Carbs 247.65g | 66% |
| Dietary Fiber 16.0g | 53% |
| Sugars 30.92g | 21% |
| Protein 71.71g | 115% |
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