Corn Bread Casserole
1 can whole kernel corn (drained)
1 can cream style corn
1 (8 oz.) pkg corn muffin mix ("Jiffy" brand recommended)
1 c sour cream (1 small container)
½ cup butter, melted
1 to 1-½ c shredded cheese
1 can chopped green chiles or a few chopped jalapeƱos
Preheat 350. In large bowl mix 2 cans of corn, chiles, muffin mix, sour cream and butter. Pour into greased casserole dish. Bake 45 min or until golden brown. Top with cheese and return to oven 5-10 min or until cheese is melted. Let stand 5 min and then serve warm.
Home recipes gathered from all over.
I'm refreshing and republishing the recipes which began being shared here way back in 2004.
Wednesday, January 12, 2005
From Marcia's Files
Who's Marcia? My good friend who I didn't know had a passion for cooking until I started a cooking blog and the recipes started raining down. Lucky me ... and lucky you! (What did we talk about before recipes? Here's a hint, my other blog is Happy Catholic and we met at a retreat.)
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