Ingredients
15 oz whole kernel corn, (1 can), with liquid
15 oz creamed corn, (1 can)
8½ oz corn muffin mix, (1 box), preferably Jiffy
2 eggs
1 cup sour cream
2 tbsp granulated sugar
8 oz cheddar cheese, mild or sharp
½ cup unsalted butter, melted
parsley, chopped
Preparation
Preheat your oven at 350 degrees F and grease your baking casserole
In a large mixing bowl, combine the eggs, butter, and sugar and whisk.
Next, add the sour cream and beat well. After that, add both cans of corn and stir.
After stirring in the cans of corn, add the corn muffin mix and about 6 ounces of the cheddar cheese. Stir well, then pour the mixture into a greased casserole.
Finally, top the casserole with the remaining cheese and bake it in the oven at 350 degrees F for 55 minutes.
Once your casserole is done baking, garnish with parsley, then serve. Enjoy!
