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Cheddar Corn Casserole
1 can (14¾ oz.) cream style corn
2 eggs
1 pint sour cream
1/8 tsp. salt
1 box (8½ oz.) cornbread mix
3/4 stick or 6 Tbsp. margarine, melted
1 cup (8 oz.) grated cheddar cheese
Place cream style corn in a large bowl and stir in eggs and sour cream. Add salt, cornbread mix and melted margarine - mix well. Blend in cheese.
Preheat oven to 350°F. Grease a 9 x 9" baking pan with non stick vegetable spray or shortening. Bake for 30 minutes or until top is golden brown.
Laughter is brightest, in the place where the food is.
- Irish proverb
If a small kitchen fire breaks out pour some baking soda over it immediately.
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