Ingredients
1
package (12 oz) frozen whole kernel sweet corn
1
can (14.75 oz) cream-style corn
1
cup sour cream
1/3
cup butter or margarine, melted
1
pouch (6.5 oz) cornbread & muffin mix
8
slices bacon, crisply cooked and crumbled
1
cup shredded Cheddar cheese (4 oz)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In medium bowl, mix frozen sweet corn, cream-style corn, sour cream and melted butter. Add muffin mix; stir to combine.
Spread mixture in baking dish. Bake 35 to 45 minutes or until light golden brown.
Top with bacon and cheese. Bake 5 to 10 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
