Cheesy Corn Bake (Print Version)
# Ingredients:
01 -
1 cup shredded cheddar cheese.
02 -
8 oz sour cream.
03 -
1 stick of butter, melted.
04 -
1 can (15.25 oz) whole kernel corn, drained.
05 -
1 can (14.75 oz) creamed corn.
06 -
1 box (8.5 oz) Jiffy cornbread mix.
# Instructions:
01 -
Preheat the oven to 350°F. Combine everything except the cheese in a bowl. Spread the mix evenly in a greased 9x13 pan or a 10-inch skillet. Bake for 45 minutes, uncovered. Toss the cheese on top and bake another 10-15 minutes until it's golden. Give it 5 minutes to cool before serving.
02 -
Stir together everything except the cheese. Grease your slow cooker and pour the mix in. Set it to high for 2-3 hours, or go with low for 4. Sprinkle the cheese in the last 20 minutes. Make sure the center is set before serving.
# Notes:
01 -
Prepare in advance by mixing everything (leave the cheese out), then chill. Bring it to room temp for 30 minutes before baking. Cover and bake for 50 minutes, then cool and stick in the fridge. Reheat it with cheese at 300°F, covered, for 10 minutes. Bake uncovered at 350°F for 10-15 minutes more.