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Corn Casserole



2 eggs

1 can cream style corn (14 ¾ oz.)

1 pint sour cream

1 Jiffy cornbread mix

6 T. melted butter

1 cup shredded cheddar cheese


Spray a 9 inch square baking dish with Pam.

Beat eggs in mixing bowl.

Stir in corn and sour cream until well blended.

Add salt, cornbread mix and butter.

Mix well and stir in cheese.


Pour into prepared baking dish.


Bake at 350 ° for 30 minutes.


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