I’ve been a little quiet over here on Mommie isn’t Made of Money for the last few weeks on both social media and the blog. Harvest 2017 is in full force which affects just about every aspect of our daily life. Which means alot of the aspects of our lives are a little up in the air 24/7. Which means chaos lots of chaos.
In my china hutch, where I keep all my cookbooks and recipe cards, I have a small overstuffed binder that works as the catch all for all the great recipes that I make over and over, and over again. Unfortunately I am guilty of being a bit of a binge chef?
What is a binge chef? Someone who loves a recipe so much that they make it all the time until they get sick of it (or someone else in their family does) and then it gets stuffed into the recipe binder of doom, and replaced with a different recipe that will likely meet the same fate.
While I was meal planning for this month, I rediscovered this one that I made all the time prior to having kids. Since having kids we have been worried about getting to point B on time, and in one piece. But after making this delicious recipe again, I can and will be adding it back into the hotdish or family gathering rotation.
Cheesey Corn Casserole
Simple side dish that will work with just about any side dish, and woo a crowd at a potluck.
- 2 Cups Crystal Farms® Cheddar Shredded Cheese
- 1 Can Creamed Corn
- 1 Can Whole Kernel Corn
- 1 Box Corn Bread Muffin Mix
- 1 Cup Sour Cream
- 1 Egg
1. Preheat oven to 35. Grease 8x8 square pan.
2. Mix 1 Cup of Crystal Farms® Shredded Cheese, Corns, Muffin Mix, sour Cream and egg.
3. Place mixture into greased pan and bake in oven for 40 minutes.
4. Add last of Crystal Farms® Shredded Cheese and cook for an additional 10 minutes.
Check our more delicious recipes using Crystal Farms® Shredded Cheese Here.