Nothing beats my nana’s version of this recipe! (Page 2 ) | April 30, 2025

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.

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