- 1 can whole kernel corn with liquid
- 1 can creamed corn
- 1 box Jiffy (must use Jiffy) corn muffin mix
- 2 eggs
- 8 oz. sour cream
- 2 Tbs. sugar
- 8 oz. shredded mild or sharp cheddar depending on taste
It is very important to add things in order according to directions and mix each time as directed. Otherwise it will affect the end result. In a large mixing bowl. Beat eggs and add sugar. Beat well. Add sour cream and beat well. Add both cans of corn and stir well. Add Jiffy mix and about 6 oz. of the cheese. Mix well and pour into a 9×13 inch casserole that has been sprayed well with Pam. Top with remaining cheese and bake at 325 degrees for 45 minutes.
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