Ingredients
- 1/2 cup butter melted
- 1 box Jiffy Corn Muffin Mix
- 1 can corn not drained
- 1 can creamed corn
- 1 egg
- 8 oz cheddar cheese shredded (about 2 cups)
- 1/2 cup sour cream
Instructions
Preheat the oven to 350˚F.
In a large casserole dish, add the melted butter, Jiffy mix, corn, creamed corn, egg, and half of the cheddar cheese (about 1 cup.) Mix until everything is combined.
Dollop the sour cream evenly over the top, then use a knife to gently swirl it into the casserole.
Sprinkle the remaining cheese over the top.
Bake on the middle rack in the oven for 40-45 minutes or until the middle is set (cooked through.) Remove from the oven and serve warm. Enjoy!
Recipe Notes:
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.