Ingredients
- 2 cans whole kernel corn (1 drained)
- 1 can cream corn
- 1 stick butter, melted
- 8 oz. sour cream
- 1 package of corn muffin mix (Martha White or Jiffy)
- 1/2 C shredded cheddar cheese
- Optional: red pepper
How to make it
Preheat oven to 350 degrees. Grease casserole bowl with a little butter. In a large bowl, stir or whisk together the 3 cans of corn (1 can of the whole kernel corn is drained & the other can should still have the water), corn muffin mix, sour cream, melted butter, and cheddar cheese. Sprinkle with a little red pepper before baking. Bake 45-55 minutes, until golden brown. Serves 6