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Cheesy Corn Bake
1 large can whole kernel corn, drained (we used 15.25 ounces)
1 large can cream-style corn (we used 15 ounces)
1 box (8 1/2-ounce) corn bread mix
1 stick butter
1 cup sour cream
2 eggs, beaten
1 cup Cheddar cheese, shredded (optional)
Mix all ingredients together. Pour mixture into prepared casserole or pan. Bake at 375 degrees for approximately 30 minutes. Remove from oven, sprinkle cheese on top, and bake 10 minutes more.
Pittsburgh Ballet Theatre Cookbook "En Pointe"
Made by Kathy Heller
Sunday, April 23, 2000
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