Corn Casserole (Paula Deen)

• portions: 6 servings
• temps total: 55 minutes

Ingrédients

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

1/2 cup butter, melted

1 -1 1/2 cup shredded cheddar cheese

Instructions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.

Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown.

Remove from oven and top with Cheddar.

Return to oven for 5 to 10 minutes, or until cheese is melted.

Let stand for at least 5 minutes and then serve warm.

Nutrition

• Calories: 832.2
• Lipides Totaux: 52.2
• Lipides Saturés: 29.1
• Cholestérol: 121.7
• Sodium: 1549.8
• Glucides Totaux: 81.4
• Fibres Diététiques: 7.2
• Sucres Totaux: 19.8
• Protéines: 17.2