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.