Very easy to prepare. I make it for Easter, Thanksgiving and Christmas as one of my side dishes.
1-15 oz can Green Giant cream corn
1-15 oz can Green Giant corn niblets (do not drain)
8 oz bag Sargento shredded 4-cheese Mexican cheese
1 box Jiffy corn muffin mix
1 stick butter
2 eggs
- Preheat oven to 400• - Melt butter and then grease oven- safe square casserole dish (hold on to any extra butter) - Beat eggs in separate bowl - Add both corns and any extra butter to egg mixture and stir - Add 1/2 bag cheese and stir - Add muffin mix and stir - Pour into casserole dish and stir - Pour remaining 1/2 bag cheese over top - Bake uncovered @ 400 degrees for 30 minutes Feeds approximately 8 people as a side dish Just double recipe for more!
Donna Vinciguerra
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