Friday, September 7, 2007

Corn Casserole

My family (minus me) loves corn and this is a great alternative to corn on the cob.

1 pkg Mexican corn bread mix (I use Jiffy brand)
1/2 cup cooking oil or 1/2 cup butter, melted
2 cans cream style corn
2 eggs
1 cup sour cream
1-2 cups grated cheddar cheese

Preheat oven to 350 degrees. Mix all ingredients well in large bowl. Spray 9 x 13 inch pan or 1 quart baking dish. Pour mixture into pan and bake for 45-60 minutes. Do not over bake- the more you bake this, the more like cornbread it becomes.

TIP OF THE DAY: Shredded cheese can be frozen for up to 2 months, so when you catch it on sale, buy an extra package, write the date on it with a Sharpie, and toss it in the freezer.

Tomorrow's Daily Special: Bacon and Cheddar Dip