Cheesy Corn Casserole

Many, many people have eaten this or a very similar dish in their lifetime. It is definately one of my favorites, for several reasons:

It is simple - you don't need very many ingredients, and it is very straight forward.
It tastes fantastic. It goes with almost anything.

Equipment Used

I like to use a 12" Lodge Manufacturing Cast Iron Skillet.

Make sure to season your skillet before hand.

Ingredients Used

1 can of cream style corn (14.75-Oz)
1 can of whole kernel corn, drained (15.25-Oz)
1 cup of sour cream
1 stick of butter (1/2 cup), melted
1 package of Jiffy corn muffin mix
1 1/2 cups shredded cheddar cheese

Preheat oven to 350

Lightly Grease the inner surfaces of your 12" cast iron skillet.

Combine both cans of corn, 1 cup of the cheese, Jiffy mix, sour cream, and melted butter in a large bowl and stir until mixed evenly. Pour mixture into the greased skillet and place in the preheated oven. Bake for 40-45 minutes, until golden brown. Remove from oven and sprinkle the remaining 1/2 cup of cheese on top of casserole. Bake for another 5-10 minutes, until cheese is melted. Remove from oven and let stand for several minutes. Serve warm.

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