Ingredients
Scale
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 box (8.5 oz) corn muffin mix (like Jiffy)
- 1/2 cup shredded cheddar cheese (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the whole kernel corn, creamed corn, sour cream, melted butter, and corn muffin mix. Stir until well mixed.
- Add garlic powder, salt, and pepper. If desired, fold in shredded cheddar cheese for extra flavor.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until the edges are golden brown and the center is firm.
- Let the casserole cool for 5 minutes before serving.
Notes
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 280 kcal per serving | Servings: 8 servings
