INGREDIENTS:
2 cans (15 oz each) whole kernel corn, drained
1 can (15 oz) creamed corn
1 cup sour cream
1 (8 oz) package cream cheese, cubed and softened
½ cup (1 stick) unsalted butter, melted
1 box (8.5 oz) Jiffy corn muffin mix
1 cup shredded cheddar cheese (optional, for extra cheesiness)
Salt and pepper to taste
INSTRUCTIONS:
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