| Corn Casserole | ||||
| Makes (1) 9x13 pan, serves about 8 | ||||
| Ingredients | ||||
| 15 1/4 oz | (1 can) whole kernel corn, drained |
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| 14 3/4 oz | (1 can) cream style corn | |||
| 8 1/2 oz | (1 box) Jiffy corn muffin mix | |||
| 1 cup | sour cream | |||
| 4 tbls | (1/2 stick) butter, melted | |||
| 3 tbls | Cherchies Red Pretty Peppers (or your favorite pimentos) | |||
| 1 tsp | salt | |||
| 1 tsp | ground black pepper | |||
| ________ | ||||
| 8 oz | (1 bag) Mexican yellow cheese | |||
| 1 tsp | smoked paprika | |||
| Directions | ||||
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Preheat the oven to 350°. In a large bowl, dump in the first set of ingredients. Stir it together with a wooden spoon until well combined. Spray a 9x13 baking pan or casserole dish with Pam. Pour the mixture in and smooth out the top. Bake at 350° for 45 minutes. Remove it from the oven and top it with the cheese and sprinkle on some smoked paprika. Throw it back in the oven for 15 more minutes until the cheese is melted. Serve it warm. |
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