Ingredients

The following ingredients have 12 Servings
  • 1 can (15.25 oz) whole-kernel corn, drained
  • 1 can (14.25 oz) cream-style corn
  • 1 box (8.5 oz) Jiffy corn muffin mix
  • 1 cup sour cream
  • 2 eggs
  • 1/2 cup butter, melted
  • 1 cup shredded cheddar cheese

Instruction

  • Preheat the oven to 350ºF. Spray a 13×9-inch baking dish with nonstick cooking spray.
  • In a large bowl, combine the whole-kernel corn, cream style corn, corn muffin mix, sour cream, eggs and melted butter. Mix to combine.
  • Pour the batter into the prepared baking dish.
  • Bake until lightly browned, about 30 minutes.
  • Allow to stand for 5 minutes, then serve warm.