prep: 10 minutes
cook: 1 hour 5 minutes
cool: none
Cooking spray
Two 15.25-ounce cans corn kernels, drained
One 14.75-ounce can cream-style corn
8 tablespoons (1 stick) unsalted butter, melted
12 ounces sharp Cheddar cheese, grated (about 3 cups)
One 8.5-ounce box Jiffy corn muffin mix
One 4-ounce can green chiles
2 large eggs
1 teaspoon kosher salt
½ teaspoon garlic powder
1½ teaspoons freshly ground black pepper
1. Preheat the oven to 350°F. Spray a 9 × 13-inch baking dish with cooking spray.
2. In a large bowl, combine the corn, creamed corn, melted butter, 2 cups of the Cheddar, the corn muffin mix, green chiles, eggs, salt, garlic powder, and pepper. Stir until well combined and pour evenly into the prepared baking dish.
3. Bake until set in the middle and the top is lightly golden, about 1 hour. Top with the remaining 1 cup Cheddar, return to the oven, and bake until the cheese is fully melted, about 5 minutes longer. Serve hot.
4. Store in an airtight container in the refrigerator for up to 5 days.
Makes 4 to 6 servings