I found this recipe in a Pillsbury One-Dish Meals cookbook called Country Ham and Corn Casserole. I love this recipe book for easy weeknight meals. So, I’ve made this recipe twice and we like it a lot. Make sure you use the cream corn, because I didn’t the second time and it was drier, but still good. Isaac helped me with this recipe and we had fun throwing all the ingredients in a bowl, mixing and baking it for a simple weeknight meal. Enjoy!
2 cups cubed cooked ham (I used deli ham)
½ cup chopped green onions
½ cup butter, melted
3 eggs, well beaten
1 (15oz.) can cream style corn
1 (11oz.) can whole kernel corn with read and green peppers, drained
1 (7 to 81/2 oz.) pkg. Corn muffin mix
4 oz. (1 cup) shredded cheddar cheese
- Heat over to 350 degrees F. Grease 12×8 inch (2 quart) baking dish. In large bowl, combine all ingredients except cheese. Pour into greased baking dish.
- Bake at 350 degrees F for 45 to 55 minutes or until golden brown and set. Sprinkle with cheese. Bake an additional 1 to 2 minutes or until cheese is melted. Let stand 5 minutes before serving. Cut into squares.
