Recipes for Life, Faith, Food & Fellowship
Who: Vermont Christian Church
Cost: $15, including shipping
Details: soft-backed, spiral-bound
Pages of recipes: 91
Send checks to: Payable to Vermont Christian Church Youth, C/O Becky Kluthe,
8633 E. US 136, Ipava, IL 61441 or call 309-753-7576.
Corn Casserole
By Published: September 24, 2012
Recipes for Life, Faith, Food & Fellowship Who: Vermont Christian ChurchCost: $15, including shippingDetails: soft-backed, …
Ingredients
- 1 (8-oz) ctn. sour cream
- 1/2 C. unsalted butter softened
- 1 (15-oz.) can creamed corn
- 1 (15-oz.) can kernel corn
- 1 box Jiffy corn bread
- 1 sm. bag Cheddar cheese shredded
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, stir together sour cream, butter, creamed corn, corn kernels, 1/2 the cheese and corn muffin mix.
- Pour into a 2 quart casserole dish and bake for 40 minutes.
- Add remaining cheese to the top and bake until lightly browned.
By Theresa October 5, 2012 - 5:53 pm
I baked this in a 1 1/2 qt. casserole dish and it wound up all over the oven. I think a 2 qt casserole dish could handle it without the mess. I think I would have liked it better with a little jalapeno pepper because it seemed a little too bland for me.
By Kathy October 9, 2012 - 11:08 am
Thanks for the tip! (I have adjusted the recipe to a 2 qt casserole instead of just a 1 qt.)
By Antoinette November 16, 2012 - 11:50 am
I baked this exactly as described, and it came out perfectly. I placed a cookie sheet underneath, just in case of over-flow, but there was no need.
Thank you! This was just like my Grandmother’s, I’d totally forgotten!
Great for(big and small) people whose tummies can’t handle alot of spice