Ingredients
– 1 can (15 oz) whole kernel corn, drained
– 1 can (15 oz) cream-style corn
– 1 package (8.5 oz) corn muffin mix
– 1 cup sour cream
– ½ cup unsalted butter, melted
– 1 cup shredded cheese (cheddar works great!)
– Salt and pepper to taste
Equipment Needed
– 9×13 inch baking dish
– Mixing bowl
– Whisk or spoon for stirring
– Measuring cups and spoons
– Oven
Step-by-Step Instructions
To start, I preheat my oven to 350°F (175°C). This gives it the perfect temp to bake while I get the ingredients ready. In a large mixing bowl, I combine the drained whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter. I love watching the colors blend together! It’s like a golden treasure of ingredients right in my bowl. I mix everything until well blended, but I make sure not to over-stir; I still want a little texture to it. (See the next page below to continue steps…)