I love corn in just about any form, even candy!
Fresh corn on the cob from our local farmer’s market is my favorite but, that won’t be available until sometime in June. In the meantime, I bake this great corn casserole now and then to satisfy my craving. And since I love corn bread also, this recipe combines both of those wonderful things in one dish!
This is a savory delicious dish and so very easy to make with the help of Jiffy cornbread mix. It is similar to a custard, dappled with tender corn kernels. I’m sure Southerners would like it with a touch of sugar!
Cheddary Corn Casserole
1 can whole kernel corn, drained
1 can creamed corn
1 box Jiffy cornbread mix
2 eggs, beaten
1 stick butter
1½ cups cheddar cheese, shredded
Melt butter and place in large mixing bowl.
Add corn and Jiffy mix, stir well.
Add beaten eggs to mixture.
Place in medium greased casserole dish.
Bake at 350 degrees for about 45 minutes until golden.
Top with cheddar cheese.
Continue baking for 5-10 minutes until cheese is melted.
It is corny cheddary delicious!