Another one of my favorite dishes, passed on from Aunt Susan. Although we normally eat it in the winter because it's heavier and made in the oven, tonight it hung out with Mom's baby back ribs and Memphis cole slaw, making a great summer side.
We normally make this dish for Thanksgiving, as it yields a ton of food and is a total crowd pleaser. It can also be made ahead of time and refrigerated until ready to serve, making it great for guests.
Ingredients
2 eggs, slightly beaten
1 (8 oz) Jiffy corn bread muffin mix
1 (14 3/4 oz) can cream-style corn
1 (14 3/4 oz) can white corn, not drained
1 cup sour cream
1/2 cup butter, melted
Cheddar or Swiss cheese, shredded
- Preheat the oven to 350F.
- Combine all but the cheese in a large bowl
- Place in a buttered 2-qt casserole dish
- Sprinkle or lay cheese on top.
- Bake at 350F for 45 minutes. You don't want it wobbly in the middle. If it's starting to brown too much, place aluminum foil over the top.
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Hi guys! Let me know what you think of this post, if you've tried the recipe, or have a dish request. Thanks!