Easy Creamy Corn Bake (Print Version)
# Ingredients:
01 -
1 cup shredded cheddar cheese.
02 -
8 oz sour cream.
03 -
1 stick of butter, melted.
04 -
1 box (8.5 oz) Jiffy corn muffin mix.
05 -
1 can (15.25 oz) whole kernel corn, drained.
06 -
1 can (14.75 oz) creamed corn.
# Instructions:
01 -
Warm the oven to 350°F. Stir everything together except the cheese. Spread in a greased 10-inch pan or 9x13 dish. Bake uncovered for about 45 minutes. Sprinkle cheese on top, then bake another 10-15 minutes until golden. Let it sit for 5 minutes before digging in.
02 -
Combine everything except the cheese and pour it into a greased slow cooker. Cook on high for 2-3 hours, or low for about 4 hours. Sprinkle the cheese during the last 20 minutes and make sure the center has firmed up before serving.
# Notes:
01 -
You can prep this ahead in two ways: Combine everything but the cheese, chill it in the fridge, then rest it 30 minutes before baking. Cook covered for 50 minutes, cool it down, and refrigerate. Reheat at 300°F with cheese covered for 10 minutes, then 350°F uncovered for 10-15 minutes.