Vegetables & Sides |
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Corn Casserole - 2014
Recipe courtesy of Kathryn Bergen and Mike Nohl
INGREDIENTS
PREPARATION
Preheat oven to 350 degrees. Grease a 2 quart casserole dish.
In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
Bake in oven for 75 minutes, or until a inserted knife comes out clean and the top is golden. Let stand for 5 minutes before serving.
- 2 eggs, beaten
- 1 can cream-style corn (15 oz.)
- 1 can whole kernel corn, drained (15.25 oz.)
- 8 oz. sour cream
- 1/4 cup butter, melted
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup chopped onion, sauteed
- 1 can diced green chilies, drained (4 oz.)
- 1 package corn muffin mix (8.5 oz)
PREPARATION
Preheat oven to 350 degrees. Grease a 2 quart casserole dish.
In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
Bake in oven for 75 minutes, or until a inserted knife comes out clean and the top is golden. Let stand for 5 minutes before serving.
