This is one of my husband’s all-time favorite side dishes, and I most definitely agree with him. The first time we made this was for our Thanksgiving dinner in 2008. This recipe is extremely easy and extremely delicious. It is a family recipe from my aunt Jolene. I suggest pairing this with any meat such as pork tenderloin, steak, or chicken. Enjoy!
All the ingredients you need: butter, jiffy cornbread mix, cheddar cheese, sour cream, whole kernel corn, cream-style corn.
Add 1/2 cup cheese and stir until mixture is combined. Pour into a greased 9 x 13 inch baking pan.
Summer Bounty Corn Casserole
1 stick butter, melted
1 can whole kernel corn, drained
1 can cream-style corn
1 (8.5 oz) box Jiffy Cornbread Mix
1 (8 oz) sour cream
1 cup grated Cheddar cheese, reserve 1/2 cup of cheese to sprinkle on top
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a large bowl.
3. Pour into a greased 9 x 13 inch (or smaller) baking dish.
4. Bake for 30-35 minutes or until golden on top and toothpick comes out clean.
Yield: 6 servings
Recipe from: Aunt Jolene