Ingredients:
• 2 eggs
• 1 (12-ounce) package corn muffin mix
• 1 (8-ounce) can cream-style corn
• 1 (8-ounce) whole-kernel corn, drained
• 1 cup sour cream
• 1/2 cup melted butter
• Salt and black pepper to taste
• 1 cup shredded Swiss cheese
Makes:
6 to 8 servings
Directions:
Preheat oven to 350 degrees.
Combine eggs, corn muffin mix, cream-style corn, whole-kernel corn, sour cream and melted butter, salt and pepper, mixing well. Pour into greased 8 x 8 baking dish.
Bake for 35 to 40 minutes. Remove casserole from oven and sprinkle with cheese. Return to oven and bake for an additional 10 to 15 minutes or until a knife when inserted in center of pan comes out clean. Serve warm.
