Corn Casserole PDF Print E-mail
User Rating: / 0
PoorBest 
Written by Avinash Pooran   
Thursday, 23 June 2011 15:39

½ stick butter 1 white onion, finely chopped 1 16-ounce can cream-style corn 1 16-ounce can whole kernel corn (liquid reserved) 1 16-ounce can Mexi-corn 8 ounces sour cream 1 box Jiffy cornbread mix, cooked according to package... 

  • ½ stick butter
  • 1 white onion, finely chopped
  • 1 16-ounce can cream-style corn
  • 1 16-ounce can whole kernel corn (liquid reserved)
  • 1 16-ounce can Mexi-corn
  • 8 ounces sour cream
  • 1 box Jiffy cornbread mix, cooked according to package instructions, crumbled
  • 1 cup grated cheddar cheese
  1. In a skillet melt butter and sauté onion until wilted, about 8 minutes
  2. Into a grease casserole mix corns, sour cream, sautéed onion, and cornbread
  3. Bake at 325° for 25 minutes; remove and sprinkle cheese on top
  4. Bake an additional 10 minutes

Serves 6-8