🧂 Ingredients:
- 3 cans (15 oz each) whole kernel corn, drained (or use frozen corn, thawed)
- 1 cup sour cream
- ½ cup melted butter
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 cup shredded cheddar cheese
- ¼ cup milk or heavy cream (to replace moisture from the missing creamed corn)
- 1–2 tablespoons Tennessee Bob’s Hillbilly Quatro (or your favorite Bob’s sauce)
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 🔥 Optional toppings:
- Bacon crumbles
- Jalapeños
- Extra drizzle of Tennessee Bob’s Hot Sauce
Directions:
Preheat oven to 350°F. In a large bowl, combine corn, sour cream, melted butter, milk, and hot sauce. Stir in the corn muffin mix, cheese, garlic powder, salt, and pepper. Pour into a greased 9x13 baking dish. Bake 40–45 minutes until golden and slightly set. Cool for 5 minutes, top with bacon or jalapeños, and finish with a drizzle of Tennessee Bob’s.
Preheat oven to 350°F. In a large bowl, combine corn, sour cream, melted butter, milk, and hot sauce. Stir in the corn muffin mix, cheese, garlic powder, salt, and pepper. Pour into a greased 9x13 baking dish. Bake 40–45 minutes until golden and slightly set. Cool for 5 minutes, top with bacon or jalapeños, and finish with a drizzle of Tennessee Bob’s.
and Voilà! ✨
1 comment
I know the guy who created this recipe with the help of his wife. It is so awesome. You gotta try it.!