Cornbread+Casserole

Cornbread Casserole By: Kelsey

· 2 (15 ounce) cans cream-style corn · 2 (11 ounce) cans whole niblet-style corn · 4 eggs · 2 cups sour cream · 2 (8.5 ounce) packages dry corn bread mix · 1 cup melted butter · 2 shredded Cheddar cheese Directions: __** 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11 inch casserole dish. 2. In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish. 3. Bake in a preheated oven for 30 minutes or until lightly brown. Remove from the oven and sprinkle cheese on top. Return to oven for 15 minutes or until the center is firm
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