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Ingredients:
- 1 (15 ounces) can whole kernel corn, drained and 1/2 liquid reserved
- 1 (14.75 ounce) can cream-style corn
- 2 large eggs eggs
- 1 (8 ounces) package dry cornbread mix
- 1 cup sour cream
- 8 ounces Cheddar cheese, shredded
Directions:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking pan.
- In a large mixing bowl, combine corn, reserved liquid, eggs, cornbread mix, and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
- Bake in preheated oven for 30 minutes, until golden brown.
NOTE: To make this even better, heat some butter in a cast-iron skillet while you preheat your oven, then pour the batter into the skillet and cook that way.
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