COUNTRY-STYLE SCALLOPED CORN
1/2 C unsalted butter (1 stick), melted
2 eggs, beaten
1 15.25 ounce can whole kernel corn, drained
1 C sour cream
1 14.75 ounce can cream styled corn
1 8.5 ounce box corn muffin mix
1/4 C shredded sharp cheddar cheese
Preheat oven to 375 degrees. Grease 7 by 11 inch baking dish or equivalent. Melt butter and beat eggs. Drain the whole-kernel corn. Combine all the ingredients together, add the muffin mix last and blend with a large spoon. Pour mixture into a greased baking dish. Bake at 375 degrees for 40 to 45 minutes or until light golden brown. Serves 10 as a side.
Can be prepared ahead and frozen!