Cheesy Corn Casserole (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 cup shredded cheddar cheese
02 - 8 oz sour cream
03 - 8 oz Jiffy corn muffin mix
04 - 2 eggs, beaten
05 - 15.25 oz can whole corn, drained
06 - 14.75 oz can creamed corn
07 - 1/2 stick melted butter

# Instructions:

01 - Once you take it out, give it about 5 minutes to chill so the inside firms up before digging in.
02 - Uncover and bake another 10 to 15 minutes. You're looking for a golden cheesy top.
03 - Toss that shredded cheddar all over the surface, slap a cover on, and let it bake for about 50 minutes.
04 - Scoop the batter into a greased 9 by 13 pan and smooth it out so it’s even.
05 - Crank the oven up to 350. Using a big bowl, toss in everything but the cheese then blend it together.

# Notes:

01 - You can cook this in a slow cooker or regular oven
02 - Awesome do-ahead meal for holidays
03 - Takes just 5 minutes to throw together

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