Corn casserole with a cheese crust
Votes: 2
Time: 1 hour 8 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
To keep the texture of this creamed corn casserole from becoming monotonous, Paula Deen adds whole kernels of canned corn and finishes the dish with cheddar cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (425 g) canned corn (drain the brine)
- 1 can (420g) creamed corn (lightly crushed corn, canned with cream added)
- 1 pack (225 g) corn muffin mix
- 1 cup sour cream
- 55 g melted butter
- 1 – 1.5 tbsp. grated cheddar cheese
We recommend
Recipes with similar ingredients: corn, cheddar cheese, sour cream, cake mix
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
In a large bowl, combine 2 cans of corn, corn muffin mix, sour cream and melted butter.
Pour into a greased 9 x 13-inch casserole dish. Bake for 45 minutes, until golden brown. Remove from the oven and sprinkle with cheddar cheese. Return to the oven for 5-10 minutes, until the cheese has melted. Let stand for 5 minutes, and serve warm.
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