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Country Kitchen
December 2, 2009 Previous Recipe | Next Recipe
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GREEN CHILIES DIP
PEACH COBBLER
ARTICHOKE DIP
FIRESIDE DRINK MIX
BOK CHOY SALAD
CORN CASSEROLE
PULL-APART BREAD
CHRISTMAS RIBBON BARS
PEPPERMINT MELTAWAYS
ME MAW’S AWESOME CARROT CAKE
PUMPKIN SPICE CAKE
CORN CASSEROLE

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommend Jiffy)
1 cup sour cream
1 stick of butter, melted
1 to 1 1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter. Once mixed, stir in the cheese and continue to mix well. Pour into a greased casserole dish. Bake for about 45 minutes or until golden brown and the casserole has risen. Let it sit for about 15 minutes.
Optional: Sprinkle some cheese on top and put it back in the oven to melt the cheese.
— Amanda Copenhaver,
Accounting





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