- Prep time
- 5 minutes PT5M
- Cook time
- 50-60 minutes PT60M
- 6-8 servings
- 1 can corn kernels (15¼ oz.)
- 1 can creamed corn (14¾ oz.)
- 1 package corn muffin mix (8 oz.)
- 1 cup sour cream
- ½ cup butter, melted
- Splash of Tabasco
- 1 teaspoon garlic
- 1-1½ cups cheddar cheese, shredded
Preheat oven to 350°F.
In a large bowl, combine the 2 cans of corn, muffin mix, sour cream and melted butter.
Pour into greased casserole dish.
Bake for 45 minutes or until golden brown.
Remove from oven and top with Cheddar cheese.
Return to oven and bake 5-10 minutes until melted.
Let stand for 5 minutes and then serve warm.