Summer Corn Casserole Recipe
from a cozy mystery novel: Death of a Cookbook Author
Ingredients
- 2½ cups fresh corn off the cob (about 5 ears); can also you substitute frozen canned
- 1 can cream-style corn
- 1 8.5-ounce box Jiffy corn muffin mix
- 1 cup sour cream
- 1 stick of butter
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F.
- Combine both your corns, Jiffy mix, and sour cream in a mixing bowl.
- Melt your butter and add to the bowl and mix all together.
- Pour the corn mixture into a greased casserole dish and bake for 45 minutes.
- Remove and sprinkle the shredded cheese on top and bake for 10 more minutes or until the cheese is melted.