Prep 15 mins
Cook 30 mins
My son gave this recipe to my wife who has made this several times. Relatively simple to make and enormously good.
- 16 ounces frozen corn
- 16 ounces creamed corn
- 8 tablespoons margarine
- 1 large onion, chopped
- 2 eggs, beaten
- 8 ounces corn muffin mix
- 1 cup cheddar cheese, shredded
- Melt margarine in pan.
- Sauté onion in margarine.
- Mix eggs, all corn & muffin mix in large bowl.
- Pour mixture into greased 9x13 baking pan/dish.
- Spoon onion over mixture.
- Sprinkle with cheese.
- Bake at 400°F for 30 minutes.
A delicious side dish enjoyed during our Easter dinner. There are a couple other versions of this recipe with slight changes that I have tried but this was the moistest one we have had. Didnt see in the recipe if the frozen corn was to be thawed or just added in so frozen it was for me. Used extra sharp cheddar cheese and added a couple hand fulls to the top right before it was ready to come out of the oven. Over half of the casserole was eaten and I had the leftovers to myself. :) Made and reviewed for Pick A Chef - Spring 2014.