Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 box (8.5 oz) corn muffin mix
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- In a large bowl, whisk together the eggs, sour cream, and melted butter until smooth and well combined.
- Stir in the drained whole corn, creamed corn, and corn muffin mix until just combined.
- Fold in the shredded cheddar cheese, salt, black pepper, and garlic powder.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 45 to 50 minutes, or until the top is golden and the center is set but slightly soft.
- Let it rest for 5 to 10 minutes before serving.
Notes
- For a spicy variation, add chopped jalapeños and use pepper jack cheese.
- For a sweeter version, omit the cheese and add 1–2 tablespoons of sugar.
- Use gluten-free corn muffin mix for a gluten-free version.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 2 months and thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approx. 1/8 of dish)
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
