CORN CASSEROLE
| 1/2 stick butter 1 (8 oz.) pkg. cream cheese (room temperature) 1 (14 oz.) can cream-style corn 1 (11 oz.) can Mexicorn, drained 2 boxes corn muffin mix 2 c.
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Cooking tools:
- Oven
- Saucepan
- Mixing bowl
- Spoon
- Measuring cup
- Baking dish
- Chef's knife
Ingredients
- 1/2 stick butter
- 1 (8 oz.) pkg. cream cheese (room temperature)
- 1 (14 oz.) can cream-style corn
- 1 (11 oz.) can Mexicorn, drained
- 2 boxes corn muffin mix
- 2 c. shredded Cheddar cheese, divided
- 2 eggs, beaten
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