Ingredients
The following ingredients have 7 Servings
- 1 (8.5 ounce) package corn muffin mix (Jiffy brand recommended)
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly cracked black pepper
- 1/4 cup of granulated sugar, optional
- 1/2 cup (1 stick) unsalted butter
- 2 cups fresh cooked, canned, drained, or frozen, thawed whole kernel corn
- 1 (15 ounce) can cream corn
- 1 cup sour cream
- 1/4 cup whole milk
- 2 large eggs, beaten
- 1/2 cup of shredded mild cheddar, Monterey jack, or your favorite cheese, optional
Instruction
- Preheat oven to 350 degrees F. Butter a deep 2-1/2 quart casserole dish; set aside.
- Combine the corn muffin mix, salt, pepper, and sugar, if using, in a mixing bowl; set aside.
- Melt butter in a saucepan and add whole kernel corn. Let simmer for 10 minutes.
- Remove from heat, add remaining ingredients, including the whole kernel corn; mix well. Pour into prepared casserole dish.
- Bake uncovered for about 1-1/4 to 1-1/2 hours OR until golden brown and a knife inserted into the center comes out clean.
- Time will vary if you use a more shallow dish; so begin checking at 45 minutes. Serve immediately.
