INGREDIENTS

• 1/2 cup (1 stick) unsalted butter, melted
• 1 (8.5 oz.) box corn muffin mix
• 1 (13.25 oz.) can whole corn kernels, undrained
• 1 (13.25 oz.) can creamed corn
• 1 large egg
• 2 cups sharp cheddar cheese, grated, divided
• 1/2 cup sour cream
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

PREPARATION

1. Preheat oven to 350º F.
2. Combine melted butter, corn muffin mix, corn (regular and creamed corn), egg and 1 cup cheddar cheese in a 9×13-inch baking dish, mixing until fully combined.
3. Spoon sour cream over corn mixture, then gently swirl it in using a knife or tooth pick.
4. Top with remaining 1 cup cheddar cheese.
5. Place baking dish in oven and bake for 40-45 minutes, or until center is cooked through and knife inserted in center comes out clean.
6. Remove from oven and serve hot.