Simple Corn Casserole
- 3 ears of corn (or, if you'd prefer, 1-15 oz can whole kernel corn)
- 1 (15 oz.) can creamed corn
- 1 cup sour cream
- 2 eggs, beaten
- 1 stick butter, melted
- 1 box Jiffy cornbread mix
- 1 cup of shredded cheddar cheese
Boil the ears of corn 10 minutes then shave the corn into a bowl. (Of course, you may skip this step if you're using canned corn.)
In a bowl, mix all ingredients except the cheese. Pour into a greased 9 x 13 casserole dish or baking pan. Bake at 350 degrees for 45 minutes. Remove from oven, add cheese to the top and bake another 10 minutes.