Prep Time: 5 mins | Cook Time: 55 mins | Rest Time: 5 mins | Total Time: 1 hr | Yield: 6 Servings
I love this dish so much! Oh, man, this was probably my third time cooking it this week. I got this recipe online and I am so glad that I have it a try because I never would have tasted perfection! Try this recipe now and I promise you that it will be the best decision you will ever make today. Enjoy!
Ingredients:
1 stick butter, melted
8 ounces Jiffy corn muffin mix
14.75 ounces creamed corn
1 c cheddar cheese, shredded
15.25 ounces whole kernel sweet corn, drained
8 ounces sour cream
Directions:
Oven Method:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Add all the ingredients into a mixing bowl aside from the cheddar cheese. Stir everything until well blended.
Apply cooking spray in a 9×13-inch casserole dish.
Transfer the mixture into the prepared casserole dish and spread it evenly.
Place the casserole inside the preheated oven and bake for about 45 minutes.
Sprinkle a generous amount of shredded cheddar cheese on top and bake for another 15 minutes or until the top turns brown.
Remove from the oven and let it rest for a few minutes at room temperature.
Serve and enjoy!
Crockpot Method:
Add all the ingredients into a mixing bowl aside from the cheese. Stir until well blended.
Apply cooking spray in a crockpot, then transfer everything in it.
Cover and cook the casserole for about 2 to 3 hours on a high setting or 4 hours on a low setting.
Sprinkle the shredded cheese on top and cook for another 20 minutes or until melted completely.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge.
Nutrition Facts:
Calories: 410kcal, Carbohydrates: 49g, Protein: 10g, Fat: 19g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 772mg, Potassium: 291mg, Fiber: 3g, Sugar: 11g, Vitamin A: 520IU, Vitamin C: 4.8mg, Calcium: 201mg, Iron: 1.6mg
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