Cornbread Casserole Name: Susannah Garner Base: MCAGCC 29 Palms Recipe: Cornbread Casserole ¼ pound of butter, melted 1 (15 oz.) can of whole kernel corn 1 (15 oz.) can of creamed corn 1 (8 ½oz.) package of corn muffin mix 1 oz. sour cream Shredded Mild Cheddar Cheese Directions: 1 – Preheat oven to 350 degrees F (175 degrees C). 2 – In a mixing bowl, combine butter, whole kernel corn (half-way drained), cream corn, corn muffin mix and sour cream. Fold all ingredients together. Pour into greased 2 quart casserole dish. Bake for 1 hour. For last 10 minutes of cook time, sprinkle top of casserole with cheddar cheese, return to oven and continue baking. [Cooking times may vary]