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.
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