3/4 cup butter, melted
2 cups sour cream, room temperature
2 cans creamed corn
2 large eggs, room temperature, beaten
2 8.5 oz boxes corn muffin mix
2 tsp seasoned salt
2 cans whole kernel corn, drained
8 oz shredded pepper jack cheese
3 green onions, thinly sliced
Preheat oven to 350 degrees. Spray 9×13 baking dish with cooking spray.
In a large bowl, stir together butter, sour cream, creamed corn and eggs.
Add the muffin mix and salt and stir to combine. Fold in the whole kernel corn and half of the cheese.
Pour mixture into the baking dish and top with the remainder of the cheese.
Bake about 60 minutes, cover with foil if top starts to get too browned.
Allow to cool 10 minutes before cutting. Top with green onions before serving.
