Ingredients
- 2 (15 oz) cans of sweet corn, drained
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese
- 1/2 cup sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup Jiffy corn muffin mix
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Whisk or electric mixer
- 9×13-inch baking dish
- Spatula
Step-by-Step Instructions
First, let’s get started by preheating the oven to 350°F (175°C). While it’s heating up, I like to grab a large mixing bowl and add the softened cream cheese, melted butter, and sour cream. Using a whisk or an electric mixer, I blend these ingredients together until they are smooth and creamy. I just love the smell of cream cheese as it starts to incorporate with the butter! (See the next page below to continue steps…)