I have to admit this isn't my recipe I saw it on Facebook the other day. It is a recipe from Paula Deen. She and I both like the butter so I thought that this would most likely suit me. I have to say it is one rich buttery casserole with a little sweet taste to it. This is a delicious dish.
I'd like to say that I've had luck with others recipes that they post on Facebook randomly but I haven't all the time. One piece of advice check/search online because I compared the one found with Paula Deen and found that the person that posted on Facebook had doubled the butter. Talk about buttery!
Well enough about that here is the recipe and I'll share the link to Paula Deen because after all it is her recipe.
Ingredients
1 (15 1/4 oz.) whole kernel corn, drained
1 (14 3/4 oz.) cream style corn
1 (8 oz.) Jiffy Corn Muffin Mix
1 cup sour cream
1/2 stick butter melted
1 - 1 1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees
Instructions
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 45 minutes or until golden brown.
Remove from oven and top with Cheddar.
Return to oven for 5-10 minutes or until cheese is melted.
Let stand for at least 5 minutes and then serve warm.
Recipe courtesy of Paula Deen
photo DollyisCooking.com
Enjoy!
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