Corn Bread Casserole

Ingredients


· 16 oz can of cream style corn
· 1 16 oz can whole kernel corn drained
· eggs slightly beaten
· ¾ cup melted butter
· 1 box jiffy corn bread mix
· 1 8oz container of sour cream
· Grated cheese (optional)

Set Up

Set BGE to 350 degrees indirect heat. (platesetter legs up) with grid on top.


Procedure

Drain the can of whole corn, and place in a mixing bowl. Add all other ingredients except the cheese. Place mixture into a greased 9x9 baking dish. Bake uncovered for 35 minutes and then add optional cheese if desired. Cook an additional 15 minutes.

Cook times may vary slightly in your egg. Test doneness with a knife inserted into the middle of the dish.

I have doubled the batch and cooked with success in a 9 x13 pan. It will bake up right to the edge without spilling over, and take a little longer to cook.

If using a glass baking dish, follow instructions and avoid extreme temperature changes (Do not place a hot dish on a cold or wet surface, or a very cold dish onto a hot surface.)