This stuff is SO good!! It's buttery, sweet, creamy & just plain yummy!! Some also refer to this as corn pudding...What ever you want to call it, it's terrific & so simple to make. It's the perfect side dish for any back yard barbecue or summer gathering. I made it this past Easter with my husband's (almost) famous BBQ & it was a huge hit, as usual!
1- 8oz pkg Corn Muffin Mix
1- 15 1/4 oz can Whole Corn, drained
1- 14 3/4 oz can Cream Style Corn
1 cup Sour Cream
1/2 cup Butter, melted
1- 1 1/2 cup Cheddar Cheese, shredded
Preheat the oven to 350 degrees. In a large bowl, combine all the ingredients except the cheddar cheese.
This is the corn muffin mix that I use. You can find it in the baking isle of any grocery store.
Pour into a 9 X 13 casserole dish that has been coasted with nonstick spray.
Bake at 350 degrees for 40-45 minutes, until golden brown. Top with the shredded cheese & return to the oven for another 5 minutes, or until the cheese is melted.
Let cool to set for a few minutes before serving.
Here is Paula Dean's original recipe. It serves 6-8 side servings.