- 1 can creamed corn
- 1 can corn, drained
- 1 package corn muffin mix
- 1 stick butter, melted, plus 1 tablespoon for greasing
- 2 eggs, beaten
- 1 cup sour cream
- 1 jalapeno, finely minced
- 1/2 cup Cheddar cheese, grated
Preheat oven to 375 F. Combine the cans of corn, muffin mix, and melted butter together. Add sour cream, and eggs; beat with a whisk. Fold in grated cheese and minced jalapeno.
Pour batter into buttered 9-inch baking dish. Bake at 375 F for 1 hour or until middle is firm and top is lightly browned. Let sit for 10-15 minutes before serving.