Corn Cassérolé

CRéAMY, BUTTéRY, CUSTARDY, AND SAVORY, SéRVéD WARM THIS BAKéD CRéAMéD CORN CASSéROLé IS THé PéRFéCT SIDé FOR A BRISK FALL DAY.
A classic Thanksgiving sidé on many southérn tablés créaméd corn cassérolé, also known as spoon bréad, is a bréézé to maké which is gréat whén you’vé spént thé wholé day cooking.

Ingrédiénts

• 1 8.5-ouncé packagé JIFFY Corn Muffin Mix (or othér just add watér corn muffin mix)
• 1 14.75-ouncé can créam stylé corn
• 1 15-ouncé can wholé kérnél corn, drainéd
• 1/2 cup buttér méltéd
• 1 cup sour créam
• 1 cup chéddar chéésé
• 3 éggs
• 1/2 téaspoon salt

Instructions

1. Préhéat thé ovén to 375°
2. Spray a 2-quart cassérolé dish with nonstick cooking spray.
3. In a largé bowl, combiné all of thé ingrédiénts and mix wéll.
4. Pour thé mixturé into thé cassérolé dish.
5. Baké 35 to 40 minutés, or until thé corn cassérolé is goldén brown and sét.
6. Cool slightly béforé sérving

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