AIMEE'S CORN CASSEROLE
My Mom gave me this recipe years ago, and she received it from her friend, Kathryn Cady. It is a favorite in our family and one of those, "gifts that keep on giving" types of recipes. Michala would probably call and have me reported to the “food authorities,” if I left this off of the menu for any holiday meal! I usually leave the cheese out, but sometimes I add it; it is up to you! Another great kick is to add a can of drained chopped, green chilies.
- 2 cans cream style corn
- 1 small box ( 8 ½ ounce size) corn muffin mix
- 1 small container ( 8 ounce ) sour cream
- 2 eggs, beaten
- ¾ stick butter, melted
- shredded cheese (optional)
- 1 can of chopped green chilies, drained (optional, add for heat, if desired)
Beat all ingredients together in a medium sized bowl. Bake at 350 for 30 minutes. Top with shredded cheese (if using) and continue cooking until the cheese melts.