1 (15-ounce) can creamed corn
1 (15.25-ounce) corn, undrained
1 (8.5-ounce) package corn muffin mix ( such as Jiffy )
1/2 cup chopped green onions ( optional)
1 large egg
2/3 cup vegetable oil
1 (16-ounce) container sour cream
Preheat oven to 350°F. Grease a 13x9x2-inch baking pan.
Mix creamed corn, corn (including liquid), corn meal, egg and oil. Stir until moist. Mix in half of the sour cream. Stir until smooth (with corn chunks). Pour into prepared pan.
Blend in chopped green onions.
Bake for 35 to 45 minutes, or until casserole is set and begins to brown. Remove from oven and allow casserole to sit for around 10 minutes before serving. Serve with a dollop of sour cream on top!
