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Corn and Cheddar Casserole

User Rating 5 Star Rating (1 Review)


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  • 2 eggs
  • 1 can cream-style corn, (14 3/4-ounce)
  • 1 pint sour cream
  • 1 small box cornbread mix (approx. 8 ounces)
  • 6 tablespoons melted butter
  • 1 cup shredded Cheddar cheese


Grease a 9-inch square baking dish. Beat eggs in a mixing bowl. Stir in cream-style corn and sour cream until well blended. Add salt, cornbread mix and melted butter; mix well. Stir in shredded cheese.</p>

Pour casserole ingredients into prepared baking dish. Bake in a 350° oven for 25 to 30 minutes, or until top is golden brown.

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User Reviews

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 5 out of 5
Corn Casserole, Member hooch2

This is a great recipe. I add a can of undrained whole kernel corn along with the creamed corn. Melt the butter in a 9 by 13 pan, pour in both cans of corn, mix in the eggs, fold in the sour cream and jiffy mix, top with the cheese and a few smashed potato chips if desired. Yum!

42 out of 44 people found this helpful.

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