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1 1/2 C. grated Colby jack or cheddar cheese, divided
2 (8.5 oz) boxes corn muffin mix
2/3 C. milk
2 lg. eggs
2 (14.75 oz) cans creamed corn
1 (15.25 oz) can* or 1 (10 oz) bag corn kernels
Preheat oven to 400° F. Prepare a 9×13-inch baking dish; spray with non-stick food spray.
In a large bowl, combine muffin mix, milk, 2 eggs and creamed corn. Mix well. Add canned or frozen corn and mix. Add 1 C. grated cheese and mix thoroughly. Pour mixture into prepared dish. Bake at 400° F. for 0-25 minutes
Remove from oven; sprinkle 1/2 C. grated cheese over the top and place back in oven for 2-5 minutes until cheese is melted. Serve immediately.
If using canned corn, drain and discard liquid before adding to the mixture.
1 1/2 C. grated Colby jack or cheddar cheese, divided
2 (8.5 oz) boxes corn muffin mix
2/3 C. milk
2 lg. eggs
2 (14.75 oz) cans creamed corn
1 (15.25 oz) can* or 1 (10 oz) bag corn kernels
Preheat oven to 400° F. Prepare a 9×13-inch baking dish; spray with non-stick food spray.
In a large bowl, combine muffin mix, milk, 2 eggs and creamed corn. Mix well. Add canned or frozen corn and mix. Add 1 C. grated cheese and mix thoroughly. Pour mixture into prepared dish. Bake at 400° F. for 0-25 minutes
Remove from oven; sprinkle 1/2 C. grated cheese over the top and place back in oven for 2-5 minutes until cheese is melted. Serve immediately.
If using canned corn, drain and discard liquid before adding to the mixture.