Chewin'

the News

January 2003

Baked Corn Casserole

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Serves:	8	16	24	32	40	48
Makes:  8x8 pan	1	2	3	4	5	6
Ingredients:
Jiffy Corn Muffin mix, 8.5oz.	1	2	3	4	5	6
Sour cream	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Canned corn, drained	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.
Canned creamed corn	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.
Egg	1	2	3	4	5	6
Margarine, melted	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Shredded Cheddar cheese	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.

Assembly Directions:
In a large bowl, add the muffin mix, sour cream, corn, creamed corn, egg, margarine and cheddar cheese. Stir by hand until thoroughly mixed.

Freezing and Cooking Directions:
To Freeze: Put the mixture in a gallon freezer bag. Seal, label and freeze.

To Serve: Thaw bag overnight in the refrigerator. Pour into a greased 1.5 quart casserole dish, or a greased 8x8 pan. Bake at 350 degrees for 1 hour. To test for doneness, a knife inserted in the center should come out wet, but clean. Serve hot.

Comments:
What a quick and easy side dish! It’s different, but everybody loves it! Low-fat sour cream works fine in this recipe.
 

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