Corn Casserole

While reading one of the many blogs I follow, I came across a recipe for a corn casserole.  It combined creamed corn and cornbread and sour cream - I decided I had to make it.  Let me tell you it was delicious!  It was so good I decided I had to share it with you.  I think it is originally a Paula Deen recipe, which explains a lot.  Type II Diabetes or not, I love her recipes!  

even better the next day

1 (15 1/4 oz) can whole kernel corn, drained

1(14 3/4 oz)  can of cream corn

1 (8oz) package Jiffy corn bread mix

1 cup of sour cream

1/2 cup of butter, melted

1 cup of shredded Cheddar

Preheat oven 350 grease a 9-by 13 baking dish or a large casserole dish.

Mix together the corn, Jiffy mix, sour cream and butter in a large bowl. Next, stir in cheese. Pour mix into greased baking dish.

Bake for 55 minutes, or  until golden brown , let it sit for 5 minutes before serving.

Hope you enjoy and have a wonderful Sunday...Riggs is enjoying hanging out around the house after Church...

sitting in his boppy...

kicking his legs really hard...

and his favorite:  tummy time!