To the consistency of this canned corn casserole with cream was not monotonous, Paula Dean adds whole grains canned corn, and dines in a cheese dish чеддер. 
Time: 1 hour. eight min Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 can (425 gr.) Canned corn (drain brine)
- 1 can (420 gr.) Creamy corn (lightly chopped canned corn with cream)
- 1 pack (225 gr.) Corn mixture for cooking muffins
- 1 tbsp. sour cream
- 55 gr. melted butter
- 1 – 1.5 tbsp. grated cheddar cheese
Recipes with similar ingredients: corn, cheddar cheese, sour cream, cupcake mix
Recipe preparation:
- Preheat the oven to 180 ° C. In a large bowl, mix 2 cans corn, corn muffin mix, sour cream and melted butter. Pour into a greased baking dish sized 23×33 cm. Bake for 45 minutes. to golden brown colors. Remove from the oven and sprinkle with cheddar cheese. Again put in the oven for 5-10 minutes, until the cheese has melted. Give stand for 5 minutes and serve warm.
