This is a great recipe for a side dish served with a honey-baked ham or turkey!  Easy to prepare and always a crowd pleaser!IMG_4065IMG_0699

  • 2 cans whole kernel corn (1 drained)
  • 1 can cream corn
  • 1 stick butter, melted
  • 8 oz. sour cream
  • 1 package of corn muffin mix (Martha White or Jiffy)
  • 1/2 C shredded cheddar cheese
  • Optional: red pepper

Preheat oven to 350 degrees.  Grease casserole bowl with a little butter.  In a large bowl, stir or whisk together the 3 cans of corn (1 can of the whole kernel corn is drained & the other can should still have the water),  corn muffin mix,  sour cream,  melted butter, and cheddar cheese.  Sprinkle with a little red pepper before baking.   Bake 45-55 minutes, until golden brown.  Serves 6

About Mary Moccia

Mother, wife, sister, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
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  1. Cathy Scholl says:

    Mary, I have a similar recipe. Sometimes I use Vanilla Yogert instead of the sour cream, I also sometimes add a can of drained Rotel to spice it up a little!

  2. Dorothy Mechling says:

    Love your recipes. I have to try this.

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