INGREDIENTS:
One can (15 oz) of drained whole kernel corn
One 15-oz can of creamed corn
Eight ounces of cubed and softened cream cheese
1/4 cup melted unsalted butter
One 8.5-oz box Jiffy corn muffin mix
Two huge eggs
Half a cup of sour cream
One cup of shredded cheddar cheese (plus more if you want to top it)
DIRECTIONS:
Step 1: Get the oven and dish ready.
Set the oven temperature to 175°C (350°F). Grease a deep casserole dish or 9 x 13-inch baking dish.
Mix the CASSEROLE BASE in step two.
The whole kernel corn, creamed corn, melted butter, sour cream, and softened cream cheese should all be combined in a large mixing dish. Mix until most of the cream cheese has been incorporated.
Add the corn-muffin mixture in step three.
Stir slightly until mixed after adding the eggs and Jiffy corn muffin mix to the bowl. Add the cheddar cheese shreds and fold.
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