As featured in our 'Brickyard to Backyard' cookbook, this casserole is filled with cheesy goodness. Enjoy two different kinds of corn and colby jack or cheddar cheese in your cornbread.
17 oz. Corn Muffin Mix (2 8.5 oz. boxes)
2/3 c. milk
1 (14.75) oz. creamed corn
1 (15.25 oz.) Corn (or 10 oz. bag of frozen corn kernels)
1 1/2 c. colby jack cheese or cheddar cheese (grated)
Preheat oven to 400 degrees F. Prepare a 9x13-inch sheet pan; spray with non-stick food spray.
In a large bowl, combine muffin mix, milk, eggs and creamed corn. Mix well. Add canned or frozen corn and mix. Add 1 c. grated cheese and mix thoroughly. Pour mixture into prepared pan. Bake in oven at 400 degrees F. for 20 to 25 minutes.
Remove from oven; sprinkle 1/2 c. grated cheese over the top and place back in oven for 2 to 5 minutes until cheese is melted. Serve immediately.
*If using canned corn, drain and discard liquid before adding to the mixture.
"Super Wubble is up to four times stronger and more tear-resistant than the original Wubble Bubble Ball. Made with a new super stretchy material called Xpandium, it’s super smashable and super squashable. Bounce it, throw it, kick it, smoosh it, smash it, even sit on it!"
My family took the Super Wubble Bubble Ball on this past weekend! We opened the box and found the instructions were simple to read and follow. It came with an air machine to blow it up, one patch in case of a puncture and a Vaseline like jelly to rub on the bubble to make blowing it up easier. Once we blew it up,(and yes it will blow up to 3 feet), the fun started! It was bounced on each other, thrown up in the air and placed on head's to fit like a hat! It with stood being bounced against the house and kicked across the front pasture,(we live in the country with acreage) by the time we gave it all we had, it looked like a very dirty, brown dusty huge inflated 3 foot pink ball! Yes it withstood all the fu…