Cornbread Casserole
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream (I used Fat-Free)
1/2 cup (1 stick) butter, melted (I used Olivio instead - made with olive oil spead and I used less than 1/2 cup)
1 to 1 1/2 cups shredded Cheddar (I used Reduced Fat Cheddar and only 3/4 cup. You could skip it altogether too.)
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, cheddar cheese and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 1 Hour, or until golden brown. Let stand for at least 5 minutes and then serve warm.
This is such a wonderful, easy dish to prepare. My family loves it and they have no idea I use lite or fat free anything. You don’t miss all the extra fat at all in this dish because the corn makes this so moist. You got to try it! You’ll thank me later!
