INGREDIENTS:
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- 1 (8 oz) package cream cheese, cubed and softened
- ½ cup (1 stick) unsalted butter, melted
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 cup shredded cheddar cheese (optional, for extra cheesiness)
- Salt and pepper to taste
