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Ingredients
- 1 1 oz) package 1 (8 oz) package corn muffin mix (such as Jiffy)
- 1 1 oz) can 1 (15 oz) can whole kernel corn, drained (frozen corn is also OK)
- 1 1 oz) can 1 (15 oz) can cream-style corn
- 1 1 1 egg, beaten
- 1 1 1 cup sour cream
- 4 4 4 Tablespoons butter, melted
- 1 1 1 cups shredded cheddar cheese
Preparation
Step 1
Preheat the oven to 350°F/175°C.
Grease an 8-inch baking dish with cooking spray.
In a large bowl, mix together the corn muffin mix, whole kernel corn, cream-style corn, sour cream, beaten egg, and melted butter. Pour the batter into your greased baking dish and bake for 45 – 50 minutes, or until the top is golden brown.
Remove the casserole from the oven and top it with the shredded cheddar cheese.
Return it to the oven for 5 – 10 minutes, or until the cheese is melted. Let it cool for at least 5 minutes before serving. Serve warm.