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* [
1/2 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.
