Category: quick and easy recipe

I have always loved Thanksgiving and that might be because it’s a holiday that revolves around all my favorite foods (and, ya know, thankfulness and family and all that). Warm spices, root veggies, and plenty of butter– what more could I want? While I think the magic of the Thanksgiving dinner plate is the combination of different flavors, I cannot deny my love for sweet potato casserole. It’s a side you rarely see the rest of the year, but come Turkey Day, it’s an absolute must. And this is my go-to recipe for it.

You’ll notice right off that this recipe does not include a layer of marshmallows. Nothing against mallows, but I think the crunchy pecan topping can hold its own without them. Plenty of brown sugar and a splash of half and half make the sweet potato layer as rich and creamy as can be. Pop the dish in the oven for just over half an hour, then let it sit and firm up before serving.

This side dish couldn’t be more delicious alongside some cranberry sauce and a mountain of mashed potatoes. I even love a bowl of it with my morning coffee (if I’m lucky enough to have leftovers). Give this southern twist a try for the holidays and it’s sure to win everyone over!

Southern Sweet Potato Casserole

Yield(s): Serves 12

10m prep time

35m cook time

4.8

Rated by 356 reviewers

When you share or print a 12 Tomatoes recipe,
you’re making mealtime meaningful.

100% of the Share to Care sponsor fees fund meals for families in need. Learn More

 

 

 

 

 

Ingredients

• 4 cups sweet potatoes, cooked and mashed
• 1 cup brown sugar
• ⅓ cup half and half
• ⅓ cup butter, softened
• 1 egg
• 2 teaspoons vanilla
• 1 ½ teaspoons salt

Topping

• 1 cup brown sugar
• ⅓ cup flour
• 1 1/3 cup pecan pieces
• ½ cup butter, melted

Preparation

1. Preheat oven to 375 degrees F and grease a 9×13-inch baking dish.
2. In a large bowl, add sweet potato, brown sugar, half and half, butter, egg, vanilla, and salt. Beat with mixer until completely smooth.
3. Transfer sweet potato mixture to the prepared baking dish and spread into an even layer.
4. In a small bowl combine sugar, flour, pecan, and melted butter until a crumbly mixture forms. Sprinkle over sweet potatoes.
5. Bake for 35 minutes, then allow dish to cool for a minimum of 20 minutes before serving.

There’s a time and place for pillowy desserts that are light as air…and this is neither the time nor the place. This butter pecan pound cake is a dense, but delicious loaf that is just as delicious when dipped into your morning coffee as it is when served as dessert. You may have thought you couldn’t muster another bite, but once you lay eyes on this cake, there’s no point resisting; it’s just too good.

With five eggs in it and a cup of butter, it’s no wonder this stuff is dense! But just because it’s hefty, doesn’t mean it’s heavy. The butter gives it plenty of flavor – important, considering this is a butter pecan cake, after all – along with brown sugar for a deeper quality and added moisture, so it doesn’t dry out. To that, you’ll add a tablespoon (yes, tablespoon) of vanilla extract. A teaspoon won’t do here, as you want the taste to knock everyone’s socks off and the vanilla pairs beautifully with the butter and pecans. Finally, you’re going to want to use buttermilk here to keep things moist. Buttermilk doesn’t add any flavor, it’s just a nice alternative to yogurt or sour cream and we like the overall texture we get from using it. This recipes has the perfect blend of flavors.

One thing to note: because this cake is so jam-packed, it’s going to need a while to cook – but not too long! It’s hard to know when it’s ready, since the top as a tendency to stay sort of gooey, but you’ll want it in the oven for about an hour, then take it out and cover it with foil so the heat will finish off cooking the top. Regardless of when you serve it, everyone’s sure to be hooked on this…you should probably just commit to making a double batch!

Butter Pecan Cake

Yield(s): Serves 8

1 hour 20 minutes

4.5

Rated by 199 reviewers

When you share or print a 12 Tomatoes recipe,
you’re making mealtime meaningful.

100% of the Share to Care sponsor fees fund meals for families in need. Learn More

 

 

 

 

 

Ingredients

• Cake:
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1 cup brown sugar
• 5 eggs
• 1 tablespoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup buttermilk
• 2 cups pecans, roughly chopped
• Glaze:
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup brown sugar
• 2 tablespoons water
• 1 tablespoon pecan extract or vanilla extract
• 1/2-2 cups powdered sugar, plus more until desired consistency is reached

Preparation

1. Preheat oven to 350º F and lightly grease 1-2 9×5-inch loaf pans with butter or non-stick spray.
2. In a medium bowl, whisk together flour, baking powder and salt, then set aside.
3. In a large bowl or mixer, cream together butter and sugars (white and brown) for 3-5 minutes, or until fluffy and lightened in color.
4. Beat in eggs and vanilla extract, then alternate between adding the buttermilk and the flour mixture, beginning and ending with the dry ingredients.
5. Once fully incorporated, fold in chopped pecans, then pour mixture into greased loaf pans.
6. Place in oven and bake for 55-60 minutes, or until toothpick inserted in center comes out clean.
7. While cake bakes, whisk together butter, brown sugar and water in a small saucepan over medium heat.
8. Remove from heat and stir in vanilla extract, then whisk in powdered sugar as needed.
9. Pour glaze all over cake, then let it set.

Are these anything like an actual steak? No. Should that stop you from making them? Also no. What Cheesy Baked Cabbage Steaks really are is an opportunity for cabbage to steal the show. And it definitely takes that opportunity — roasted into sweet, mild cabbage glory, these “steaks” are hearty enough for a main dish and seriously tasty. Whenever I make them, they remind me of garlic bread and if I’m reminded of garlic bread when I’m eating cabbage, I must be doing something right.

This isn’t a situation where you need a long list of fancy ingredients. This is more about how the preparation can transform an ingredient, so you really just need four things — cabbage, olive oil, cheese, and some seasonings.

You’ll want to remove the outer leaves from your cabbage and trim off the stem. Remove any leaves that easily come off and don’t be too precious about it — they’ll fall off anyway once you cut the cabbage up. Then, slice the cabbage up into thick “steaks,” about one inch in thickness.

Then you’ll stir some garlic, onion powder, thyme, parmesan cheese, and salt and pepper into the olive oil and brush that mixture on top of the cabbage slices. At this point you want to bake it until the cabbage is tender, which should take about twenty minutes, depending on how thick you made those slices.

And then, and only then, you come in with the cheesiness. Each steak gets a blanket of mozzarella and parm, which is the classic combination for meltiness and flavor, and then it just needs a few more minutes in the oven to achieve top melty form.

The cabbage comes out tender and soft and a little sweet, while the garlic and herb infused oil gives it some bite, and the cheese does what cheese does best. It’s garlicky, it’s comforting, it’s cheesy… I don’t want to compare cabbage to garlic bread, but this is as close as it can get.

Cheesy Baked Cabbage Steaks

Yield(s): Serves 6

10m prep time

25m cook time

4.7

Rated by 81 reviewers

When you share or print a 12 Tomatoes recipe,
you’re making mealtime meaningful.

100% of the Share to Care sponsor fees fund meals for families in need. Learn More

 

 

 

 

 

Ingredients

• 1 head green cabbage, outer leaves removed, trimmed and sliced into 1-inch “steaks”
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 cup Parmesan cheese, freshly grated
• 1 cup mozzarella cheese, grated
• Kosher salt and freshly ground pepper, to taste

Preparation

1. Preheat oven to 425°F.
2. In a bowl, stir together the olive oil, garlic, onion powder, thyme, 2 tablespoons parmesan cheese, and salt and pepper.
3. Arrange cabbage steaks in a single layer on a baking sheet and brush with the olive oil mixture.
4. Bake until cabbage is tender and golden, about 20 minutes. Remove from oven and top with mozzarella and remaining parmesan.
5. Return to oven and bake until cheese is golden and bubbly, about 5 minutes more. Enjoy!

CINNAMON ROLLS with the egg and flour

Ingredients:

• 3 cups flour
• 1 tsp Salt
• ¾ cup sugar
• 1 egg
• 1 cup warm milk
• ⅓ stick of butter
• 2 tbsp instant dry yeast
• ¼ cup melted butter
• 3 tbsp brown sugar
• 3 tbsp ground cinnamon

Preparation:

1. In a container add warm milk and yeast, mix well. Until it is dissolved. Add a tablespoon of sugar. Let rest
2. Meanwhile, add the flour, salt and sugar in a separate container, and mix well. Place the dry mixture on a surface forming a little mountain. Make a hole in the center and add the egg and butter. With your hand start to integrate everything slowly.
3. When the butter is already integrated with the egg and flour, we begin to gradually add the milk with the yeast. The milk and yeast mixture should look thick and foamy. The secret of this dough is to knead it very well. At first it will have a sticky consistency, so we will need to add more flour little by little until it has a consistency that no longer sticks to the hands. Once the dough is no longer sticky, we are going to put a little oil in a tall container, and we are going to cover the entire ball of dough with the oil. Then we put the dough to rest, at room temperature in a cool place, covered with kitchen plastic or a clean cloth. Let it rest for approximately 1 to 2 hours, until it has grown a lot.
4. When it has grown, on a flat surface stretch with a roller until it is 1 cm thick. Cut the edges and form a rectangle. Brush with melted butter and sprinkle with cinnamon and brown sugar. Form a roll, and move it over itself so that it adheres better. Cut it into pieces of approximately 1.5 cm. Put them on a tray with waxed paper and let rest for another little while.
5. Once they have grown a little more, take them to the AF with parchment or baking paper, at 180°C for 5 minutes, until they look golden. Turn around, and leave another 5 min. Take into account that the time may vary depending on the brand of the pot, and the amount to be prepared, so it is recommended to monitor the cooking from the second half of the time.

Russian Honey Cake

INGREDIENTS:

Eggless Honey Cake Layers
(I used 7 inch ring cutter)
360g [3¼ cups] all-purpose flour aka plain flour
8g [2 tsp] baking powder
170g [½ cup] honey
30ml [2 tbsp] water
150g [¾ cup] sugar
113g [½ cup] unsated butter
1 tsp baking soda
¼ tsp salt
½ tsp grd cinnamon
15g [2 tbsp] cornstarch
Yogurt Frosting:
600g [2½ cups] whipping cream
240g [1 cup] plain yogurt
50g [⅓ cup] powdered sugar

60g [¼ cup] honey
1 tsp vanilla extract (optional)
syrup
[1 tbsp honey + 2 tbsp hot water]

METHOD:

1. Eggless Honey Cake Layers

2. Sift the flour and set aside.

3. In a stainless steel pot, add honey. Bring it to a boil on low heat until the honey is further caramelised and

4. slightly thickened. This will take a few seconds to a minute or so. Off the heat. Carefully add in the water. Move

5. the pan to mix them.

6. Add in the sugar. Give it a quick mix to combine. Put the heat back on low as you’re going to dissolve the sugar.

7. Add in the butter. Cook until the butter is completely melted. The sauce is gradually thickened up and

8. caramelised looking. The longer you cook, the darker the sauce will be. Off the heat. Immediately as in the

9. baking soda. Be cautious as the volume will double up and frothy. Keep mixing. Remove the pot from the stove.

10. Add in salt, cinnamon powder and cornstarch. Mix until combined respectively.

11. Transfer the sauce into a large mixing bowl.

12. Add the sifted ingredients in a few batches. Use you use a whisk to mix them to combine. Towards the end, it

13. will become a wet dough. Whisk will be hard to move around, switch to a spatula to fold them together. The

14. dough is soft and sticky, do not attempt to add more flour. Wrap the dough with cling film. Refrigerate for 1

15. hour or just until it’s slightly firm up.

16. After 1 hour, the dough is pretty much firmed up. Flour the work surface. Cut the dough into 8 pieces. Roll

17. individually into a ball shape and set aside on a pan with a tea towel covering them to keep them moist.

18. Sprinkle some flour on a non-stick parchment paper. Roll the dough out into a very thin layer of about 1mm.

19. The thickness is just nice for the cake layers. Roll out to the size of your ring cutter. If you do not have a ring

20. cutter, it’s totally fine. Just cut a piece of paper of the size you desire as a standard guide for all the layer. Once

21. cut out the size, keep the excess of the sides for use later.

22. Bake in preheated oven at 180°C/355°F for 4½ – 5 minutes. Do not over bake. I baked mine for 4½ minutes. The

23. colour of the layers depends on your baking time.

24. Let the layers completely cool before removing from the parchment paper. Once cooled, it will be easier to

25. remove the paper.

26. Set all the baked layers aside.

27. For the remaining excess of the dough, line them on a pan. Bake them in preheated oven at 180°C/355°F for 6-7

28. min or until they are dry and crispy. Let them cool completely.

29. In a food processor, crush the baked excess fine. Set these aside for the deco part later.

Honey Syrup:

Mix honey and hot water until the honey dissolved.
Set it aside to a cool completely before use.

Yogurt Frosting:

1. In a mixing bowl, add whipping cream. Whisk or mix it until it’s slightly thickened.

2. In another bowl, add yogurt, powdered, honey and vanilla extract (optional). Mix until it’s softened and creamy.

3. Add the yogurt mixture into the whipping cream. Mix until stiff (the mixer paddle is able to hold a lump of

4. cream in it), do not over mix. It will give you a soft and smooth frosting.

5. Enjoy your Russian Honey Cake.

HOMEMADE BREAD ROLLS

INGREDIENTS:

500 grams of flour allpurpose
300 gr of water

4 gr of brewer’s yeast – you can use active dry yeast if you cant find brewers yeast.
1 tablespoon of honey
8/10 gr of salt

METHOD:

1. Dissolve the yeast in the water with the honey.
2. Add the mixture to the flour and start mixing.
3. Then add the salt and form a soft and homogeneous dough.
4. Let the dough rise for 12 hours in the fridge.
5. Then divide it into equal pieces.

6. Form the rolls and leave to rest for 1 hour.
7. Make a side cut on each sandwich and sprinkle some flour.
8. Bake at 230 ° for 10 minutes with a saucepan of water.
9. Then remove the saucepan and cook until golden brown.
10. Enjoy your HOMEMADE BREAD ROLLS.

The Famous Bread That Drives the Whole World Crazy! Recipe in 10 Minutes!

Have you ever marveled at how a simple loaf of bread can bring people together, transcending cultures and borders? In this article, we’re diving into the world of breadmaking, uncovering a recipe that’s not only delicious but also incredibly easy to whip up. Get ready to embark on a culinary journey that will leave your taste buds singing with joy!

Gathering Ingredients

Let’s start by rounding up our key players. You’ll need:

• 3.4 fluid ounces (about 100 ml) warm water
• 3.4 fluid ounces (about 100 ml) warm milk
• 2 tablespoons sugar
• 8 grams dry yeast
• 2 medium eggs
• 17.6 ounces (about 500 grams) of wheat flour
• 1 teaspoon salt
• 20 ml vegetable oil
• For a golden brown crust: 1 egg + milk

Mixing the Magic

Now that we have our ingredients, it’s time to work some magic. In a bowl, combine the warm water, warm milk, sugar, and dry yeast. Give it a good mix and let it sit for a few minutes until it becomes frothy.

Kneading to Perfection

Once your yeast mixture is ready, add in the eggs, wheat flour, salt, and vegetable oil. Using a spatula, begin kneading the dough until it starts to come together. Gradually add more flour until you have a smooth, elastic dough.

Letting it Rise

Grease a bowl with some vegetable oil, then place your dough inside, covering it with a clean cloth. Let it rise in a warm place for about 50 minutes, or until it doubles in size. This is where the magic happens as the yeast works its wonders!

Shaping and Resting

After the dough has risen, punch it down and divide it into four equal parts. Shape each portion into a ball and let them rest for another 20 minutes, allowing the gluten to relax.

Preparing for Baking

Roll out each ball of dough into a flat circle using a rolling pin. Place them on a baking tray lined with parchment paper, leaving some space between each one. Now, it’s time to get creative!

Adding the Final Touches

Using a sushi stick or any other thin tool, make small holes in the dough. Fill each hole with a bit of butter for an extra burst of flavor. In a separate bowl, beat together an egg and a splash of milk, then brush this mixture over the dough. Sprinkle some sesame seeds on top for that perfect finishing touch.

Baking to Perfection

Preheat your oven to 180°C (356°F) and pop your bread into the oven. Bake for 20-25 minutes, or until the crust is beautifully golden brown and crisp. Your kitchen will be filled with the irresistible aroma of freshly baked bread!

Serving and Enjoying

Once your bread is out of the oven, resist the urge to dive right in (if you can!). Allow it to cool slightly before slicing into it. Serve it warm with some butter or your favorite spread, and watch as it disappears within minutes!

Conclusion

In just 10 minutes of active preparation time, you’ve created a masterpiece that’s sure to impress even the toughest bread critics. With its golden-brown crust, soft interior, and irresistible flavor, this bread is bound to become a staple in your kitchen. So go ahead, unleash your inner baker and treat yourself to a slice of homemade goodness!

Keto Cheesecake Brownies – Sugar Free

Stuffed cheese bread

INGREDIENTS:
Dough:

300g (2 2/5 cup) flour
100ml (2/5 cup) warm water
100ml (2/5 cup) warm milk
7g dry yeast
5g (1 tsp) sugar
2 g (½ tsp) salt
16ml (2 tbsp) olive oil
FILLING:
450g (1 lb) potatoes
2g (½ tsp) salt
100g ham
100g mozzarella cheese

METHOD:

1. Add warm water, yeast, and sugar to the bowl. Mix. Add flour, and milk and knead the dough. Add oil, knead a

2. little more, and put the dough in an oiled bowl. Leave it to rest for 60 minutes.

3. Cut the potatoes into pieces and put them in a baking dish. Cover with baking foil and place in the microwave.

4. When the potatoes are cooked, add salt and mash.

5. Divide into 8 parts and make balls in which you will add cheese and ham.

6. When the dough has risen, divide it into 8 parts.

7. Roll out the dough with rolling pin and fill with a potato ball.

8. Fry in an oiled pan. Serve.

9. Enjoy your Stuffed cheese bread.

On days when dinner feels like a chore, I often turn to two things — ground beef and pasta. There are about a million and one ways to combine them but on nights like that my main requirements are that it has to come together in under thirty minutes and in a single pot. In the case of this Easy Beef and Noodles, you need an extra pot to boil the pasta, but it’s delicious enough that I’ll let it slide. This dish checks all the other weeknight boxes — It’s tasty, it’s comforting, it’s uber quick. And the whole family will eat it. To me, it reminds a lot of the Hamburger Helper from my childhood, but you know, better. And from scratch.

In one pot, you’re going to boil your pasta. But in another you’re going to work on the beefy sauce by browning up some ground beef and onions.

Once the beef is cooked through (and you’ve added some garlic and Worcestershire), stir in some flour and let it cook just a minute or so…

… before you add some beef broth and let it simmer until thick.

You can add cream here if you’d like a creamier consistency. I pretty much always do.

And then all that’s left to do is stir those egg noodles in to coat them with sauce.

And that sauce is totally approachable. It’s velvety and savory but basic enough that you could bump things up with some other herbs or seasoning whenever you’d like. It’s all about what works best for you and your family. (But I think a 20 minute dinner works pretty well for everyone.)

Easy Beef and Noodles

Yield(s): Serves 4

5m prep time

20m cook time

4.6

Rated by 53 reviewers

When you share or print a 12 Tomatoes recipe,
you’re making mealtime meaningful.

100% of the Share to Care sponsor fees fund meals for families in need. Learn More

 

 

 

 

 

Ingredients

• 2 cups uncooked egg noodles
• 1 lb lean ground beef
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1/2 cup heavy cream (optional)
• Kosher salt and freshly ground black pepper, to taste

Preparation

1. Bring a large pot of salted water to a boil and cook noodles according to package directions. Drain and set aside.
2. Meanwhile, add ground beef to a skillet over medium-high heat and cook, breaking up the meat as it browns, until meat is partially cooked. Add onion and cook until soft and beef is no longer pink.
3. Reduce heat to medium and add garlic, Worcestershire sauce, and thyme. Cook 1 minute.
4. Stir in flour and cook 1 minute more. Stir in beef broth, scraping up any browned bits from the bottom of the pan.
5. Let simmer until gravy has thickened, 5-10 minutes. If mixture gets too thick, thin with water or more broth.
6. If desired, stir in heavy cream for a creamy finish. Season to taste with salt and pepper.
7. Add drained noodles and toss to combine. Enjoy!

Do I know why these are called Congo Bars? I do not. But what I do know is that they’re an utterly irresistible thick and chewy bar loaded with two kinds of chocolate and plenty of brown sugar and butter flavor. Imagine if a blondie and a chocolate chip cookie had a baby and then you upped the chocolate a bit for good measure – you’d have these. They’re soft, they’re just gooey enough, and they’re an absolute classic.

These bars have staying power but they’re actually a vintage recipe. Congo Bars were common in church cookbooks and grandmas’ kitchens for decades and they taste every bit as good today. That’s generally a good sign that they’re perfect for things like bake sales and potlucks and parties, but I certainly don’t mind just having a tray sitting out on my own kitchen counter as an afternoon pick-me-up. (No one else in my family has complained about that either.)

Other pros? They’re easy to make. It’s a one-bowl batter where you simply cream together some butter and brown sugar before adding in eggs, vanilla, flour, etc, and then both milk chocolate chips and semi-sweet chocolate chunks. The two kinds of chocolate melt a bit differently and help ensure that you get a good hit of chocolate in every single bite but that it’s not just sweet, sweet, sweet.

These are like everything you love about a chocolate chip cookie, but richer and with a thicker, chewier bite. They’re a go-to dessert bar – easy to love, easy to make, easy to rely on.

Congo Bars

Yield(s): Yield 24 bars

10m prep time

30m cook time

4.5

Rated by 364 reviewers

Allergens: Eggs, Milk

Diet: Vegetarian

When you share or print a 12 Tomatoes recipe,
you’re making mealtime meaningful.

100% of the Share to Care sponsor fees fund meals for families in need. Learn More

 

 

 

 

 

Ingredients

• 1 cup (2 sticks) butter, at room temperature
• 2 cups brown sugar, packed
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 teaspoon Kosher salt
• 2 teaspoons baking powder
• 2 1/2 cups all-purpose flour
• 1 1/2 cups semi-sweet chocolate chunks
• 1 cup milk chocolate chips

Preparation

1. Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper and grease with nonstick spray. Set aside.
2. In a large mixing bowl, beat together the butter and brown sugar with an electric mixer on medium speed for 2 minutes.
3. Add eggs, vanilla, salt, and baking powder and mix to combine, scraping down the sides of the bowl.
4. Reduce mixer to low, then add flour. Mix until just combined.
5. Stir in chocolate chunks and chocolate chips.
6. Transfer dough to prepared pan and spread out with a rubber spatula. Bake until edges are set, about 30 minutes. Center will seem slightly underbaked and gooey.
7. Let cool in pan 5 minutes before removing and allowing to cool completely. Once cool, slice and serve. Enjoy!

Susan Drees won third place in our “Sure Thing” Potluck Recipe Contest with her Corn Casserole recipe. She says, “This is the one casserole I always serve at potlucks and Thanksgiving. It’s quick to make, tastes great, and leftovers reheat wonderfully.” Now you can try it for yourself!

Susan’s recipe uses canned corn, cream-style corn, Jiffy corn muffin mix, sour cream, melted butter, and cheddar cheese. It’s a great side – both sweet and savory and very easy to enjoy!

Corn Casserole by Susan Drees

4.5

Rated by 795 reviewers

When you share or print a 12 Tomatoes recipe,
you’re making mealtime meaningful.

100% of the Share to Care sponsor fees fund meals for families in need. Learn More

 

 

 

 

 

Ingredients

• 1 (15.25 oz) can corn, drained
• 1 (14.75 oz) can cream-style corn
• 1 (8 oz) package Jiffy corn muffin mix
• 1 cup sour cream (can use light)
• 6 tablespoons salted butter, melted
• 1 to 1 1/2 cups shredded sharp cheddar cheese

Preparation

1. Preheat oven to 350°F.
2. Grease a 2-quart casserole dish.
3. In a large bowl stir together corn, cream-style corn, corn muffin mix, sour cream, and melted butter. Stir in cheese. Pour into casserole dish.
4. Bake, uncovered, 1 hour and 10 minutes, or until set in middle and toothpick inserted in center comes out clean.
5. Let stand 5 minutes before serving.