Ingredients
– 1 can (15 oz) whole kernel corn, drained
– 1 can (14.75 oz) creamed corn
– 1 box (8.5 oz) corn muffin mix
– 1 cup sour cream
– 1 stick (1/2 cup) butter, melted
– 1 cup shredded cheddar cheese
– Salt and pepper, to taste
Equipment Needed
– Mixing bowl
– 9×13 inch baking dish
– Spoon or spatula
– Measuring cups and spoons
– Oven
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) because I want everything nice and hot when it’s time to bake. I gather all my ingredients in a mixing bowl and combine them well. It’s essential to blend until the mixture is smooth and there’s no dry muffin mix lying around. The texture should be thick but still pourable. I love how vibrant the corn looks in the mixture, reminding me of sunny days. (See the next page below to continue steps…)