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Butcher’s block - Dec. 11, 2013

Well sno-pocalypse 2013 is now over. The shelves of the grocery stores are re-stocked with bread and milk and it seems as if the world will continue on. It does seem that when it snows all I want to do is eat, so fortunately for me I had to work and I work with food! So here is a favorite for a cold wintery day!

Corn Casserole

1 8-ounce package Jiffy corn bread

1 can creamed corn (15 1/4 ounce)

1 can whole kernel corn (14 3/4 ounce)

1 cup sour cream

1/2 stick melted butter

1.5 cups shredded cheddar

Preheat oven to 350 degrees. Combine all ingredients into large bowl, mixing well. Pour into greased 9x13 inch dish and bake for 45 minutes. Remove from oven and let cool for five minutes before serving. For an extra kick, mix Monterey jack cheese and 1/2 cup chopped jalapenos.

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