Cream Corn Casserole

• Vegetarian

• Produce

  • 3 cans Corn
  • 1 can Cream corn

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 pkg. Jiffy corn muffin mix

• Snacks

  • 1/2 bag Wheat thins or 1 row of ritz crackers

• Dairy

  • 1/4 cup Butter
  • 1 cup Cheddar cheese
  • 1/2 cup Milk

Found on temeculablogs.com

Ingredients

• 2 eggs
• 1 cup cheddar cheese
• 1/2 bag Wheat Thins or 1 row of Ritz crackers
• 3 cans corn (15 oz. can)
• 1 can cream corn (15 oz. size)
• 1/4 cup butter
• 1 pkg. Jiffy corn muffin mix
• 1/2 cup milk

Directions

• Drain 3 cans of corn. Smash crackers and add corn, cream corn, milk, eggs, corn muffin mix, and 3/4 c. cheese into a bowl, mix well. Spoon into sprayed 9x12 pan. Cut butter into 4 equal pieces, push them slightly into casserole near edges. Sprinkle remaining 1/4 c. grated cheese on top of casserole. Put in oven at 350 degrees for about 35 minutes or until edges are browned and middle is a bit firm but still soft. You dont want to overcook this as it will become dry (still good but we prefer a bit looser consistency overall). Serve warm, great as leftovers too. (Watch video in post to see how I make it)