Cream-style corn, whole corn kernels, sour cream, butter and Swiss cheese are combined with a packaged corn muffin mix in this moist, pudding-like side dish
INGREDIENTS (for 7 servings):
- 2 eggs
- 1 (12 ounce) package corn bread mix
- 1 (8 ounce) can cream-style corn
- 1 (8.75 ounce) can sweet corn, drained
- 1 cup sour cream
- 1/2 cup melted butter
- 1 cup shredded Swiss cheese
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch baking dish.
Combine the eggs, corn muffin mix, cream-style corn, whole-kernal corn, sour cream and melted butter or margarine. Mix well and pour into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Remove casserole from oven and sprinkle cheese over the top. Return to oven and bake for an additional 10 to 15 minutes or until a knife comes out clean. Serve warm, spooning servings right from the pan.