Bacon-Cheddar Cornbread Casserole

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serves/makes:

ready in:
30-60 minutes

ingredients

2 packages Jiffy corn muffin mix
1 cup sour cream
4 large eggs
1 can (15.5 ounce size) creamed corn
1 can (15.5 ounce size) corn with peppers, drained
3 ounces real bacon bits
1 1/2 cup shredded cheddar cheese
4 ounces butter, melted

directions

Preheat oven to 375 degrees F. Spray a 9-inch-by-13 inch baking dish with nonstick cooking spray.

Place Jiffy mix in a large bowl. Stir in the sour cream, eggs, creamed corn, kernel corn, bacon bits, and cheddar cheese. Mix well. Stir in the melted butter.

Pour the mixture into the prepared baking dish. Bake 35-40 minutes, or until lightly browned and a knife inserted into the center comes out clean. Cut into equal pieces.

Serve warm, or cooled to room temperature.