- 8 tablespoons (1 stick) unsalted butter, melted
- 1 (8.5-ounce) box corn muffin mix, dry
- 1 (15-ounce) can cream-style sweet corn
- 1 (15-ounce) can whole kernel corn, drained
- 8 ounces sour cream
- 8 ounces shredded Cheddar cheese
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Preheat oven to 350°F. Spray 13×9 baking dish with nonstick cooking spray.
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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.
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Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese on the top.
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Bake for 50 minutes, or until the center reaches 165°F on a food thermometer and the top is golden brown.
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Allow to cool about 10 minutes before serving.
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NUTRITION INFORMATION PER SERVING (1/8 RECIPE, 207g): 440 calories, 260 calories from fat, 29g total fat, 17g saturated fat, 0g trans fat, 75mg cholesterol, 980mg sodium, 33g total carbohydrate, 2g dietary fiber, 7g sugars, 13g protein, 36mcg folate, 1mg vitamin C, 1mg iron
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Did you know? Wheat flour is the main ingredient in the corn muffin mix that is used in this recipe?