1 can (15.25 oz) whole kernel corn, drained
1 can (14.75 oz) creamed corn
1 cup sour cream
1/2 cup unsalted butter, melted
1 package (8.5 oz) corn muffin mix (such as Jiffy)
2 large eggs, beaten
1/2 cup shredded cheddar cheese (optional)
Directions
Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish.
In a large mixing bowl, combine the whole kernel corn, creamed corn, sour cream, and melted butter. Mix until everything is well incorporated.
Stir in the corn muffin mix and beaten eggs until just combined. If you’re adding cheese, fold in the shredded cheddar cheese at this stage.
Continued on next page
Citrus Infusion Delight: Orange Pepper Chicken Recipe
Mama’s Kiowa Indian recipe
Traditional Stuffed Cabbage Rolls: A Taste of Timeless Elegance
Ribeye steak Recipe
How to remove dark circle around faucets
French Toast
Chefs’ tip to make meat more tender than ever: add this secret ingredient before cooking
You might want to go and buy the soup, better stock up while you still can Check the first comment why
Freshen Up Your Floors with a Dash of Cinnamon!