Cheesy Corn Casserole

As I am posting this, my mouth is literally watering. It's kinda embarrassing actually.

Cheesy Corn Casserole
found this at http://countrytimerecipes.alphamaids.com and of course I couldn't leave well enough alone. So here's my take on it.

1 8.5-ounce box corn-muffin mix (Jiffy)
1 16-ounce can corn, drained (Even better, cut off same amount of fresh corn off the cob)
1 16-ounce can cream-style sweet corn
1 1/2 cups Shredded Sharp Cheddar Cheese [I’m a cheese FIEND, so I erred on the side of excess]
1/2 cup (1 stick) melted butter,[I used coconut oil and it worked great]
1/2 tsp salt *optional*
1/2 tsp onion powder *optional* [
1 cup sour cream  [I used fat freek Greek Yogurt and it was wonderful]
3 eggs, beaten

Heat oven to 350 degrees. 
Combine all ingredients in a large bowl and pour into a 9 inch pie baking dish that has been sprayed with nonstick cooking spray. Bake for 50-55 minutes, until lightly browned.
Makes 10 servings.

Why do I do this blog?

Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. This blog is the perfect place to bring together all of my favorites for easy access to pull up to use when it's time to make dinner.