- 1 stick (8 tablespoons) butter, melted
- 1 box Jiffy corn muffin mix
- 1 can (15 oz) cream corn
- 1 can (15 oz) whole kernel corn, drained
- 8 ounces sour cream
- 8 ounces shredded cheddar cheese
Preheat oven to 350°F. Spray 13×9 baking dish with nonstick cooking spray.
In a large bowl, carefully melt the butter in the microwave. Add the dry corn muffin mix, cream corn, drained whole kernel corn, sour cream, and half the shredded cheddar.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese on the top.
Bake for 50 minutes, or until the center reaches 165°F on a food thermometer and the top is golden brown.
Allow to cool about 10 minutes before serving.
Did you know that wheat flour is the main ingredient in the corn muffin mix that is used in this recipe?