Click on a category to see more recipes in this category
Ingredients
1 Box Jiffy corn muffin mix
1/2 Cup butter, melted
1 Can whole kernel corn, drained
1 Can cream style corn
1 Cup sour cream
2 Eggs
8 Ounces cheddar cheese, shredded
Instructions
Preheat oven to 375�F.
Grease casserole dish.
Beat eggs and set aside.
Pour butter into prepared dish. Add corn (whole kernel and cream style) into dish. Add eggs and sour cream.
Stir until mixed.
Add 1/2 cheese and stir until mixed. Add muffin mix and stir until blended. Top with remaining cheese.
Bake 50 to 60 minutes or until center is no longer jiggly.