Grandma’s Easy Corn Casserole

Ingrédients

1 (15-1/4-ounce) can whole kernel corn, drained

1 (14-3/4-ounce) can cream-style corn

1 (8-ounce) package Jiffy corn muffin mix

1 cup sour cream

4 tablespoons butter, melted

1 to 1 ½ cups shredded Mozzarella

Salt and pepper to taste

Instructions

Preheat oven to 350 degrees F. Grease a 9x9-inch baking pan or a 2-quart casserole dish.

Mix together the corn, Jiffy, sour cream and butter in a large bowl. Then, stir in the cheese and pour into the prepared pan.

Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.

Notes

You can bake for a shorter time in a 9x13-inch baking pan, but the texture will be different than baking in the 9x9-inch baking pan or 2-quart casserole dish.

The 9x13 casserole will be thin slices where the 2-quart casserole produces more of a corn pudding. Either way is delicious.