The corn in this recipe and the honey bring the perfect balance of sweet and salty. It is something like eating a fried plantain with your meal. It just blends so well without the sweetness overpowering it. My favorite part of this casserole is the Jiffy mix. The cornbread gives this corn casserole a boost of yummy texture. I love the cheese, too. All around, this casserole earns an A+ from this gal!
She is so absolutely right. There is no way this can be confused as a vegetable dish because of how much deliciousness there is in it.
Ingredients
2 cans Whole Kernel Corn
1 can Cream Style Corn
1 Box Jiffy Corn Muffin Mix
1 Cup Daisy Sour Cream
1 Stick Land O’ Lakes butter (1/2 cup)
Kraft grated cheddar cheese
Instructions
Pour all three cans of corn into a mixing bowl. You will need two cans of corn (drain the water off first) and one can of creamed corn.
Now add the Corn Muffin mix and one cup of sour cream into the bowl.
Melt one stick of butter in the microwave and then pour the melted butter into the bowl.
Mix all the ingredients together.
Pour the corn casserole mixture into an oven safe pan that has been sprayed with non-stick spray.
Bake in a 350-degree oven for 45 minutes. Remove from oven, sprinkle some grated cheese on the top and cook for an additional 5-10 minutes or until the cheese is melted.
