Ingredients
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1/2 cup (1 stick) butter
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1/2 cup diced onions
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2/3 cup reduced-fat 2% milk
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1 (14 oz) can creamed corn
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1 cup light sour cream
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2 tbsp sugar
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2 large eggs
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1 (8.5 oz) box corn muffin mix
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2 cups frozen corn kernels, thawed
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1/2 cup shredded Monterey Jack cheese
Steps
1
Preheat oven to 350°F. Grease a 3-quart baking dish.
2
In a 10-inch skillet, melt the butter on medium. Add the onions and season with salt. Cook 5 min., stirring often. Transfer onion mixture to a large bowl and cool slightly.
3
Into onions, stir the milk, creamed corn, sour cream, and sugar. Whisk in the eggs, one at a time. Add the corn muffin mix and stir until combined. Fold in the corn kernels. Transfer to baking dish and top with the cheese.
4
Bake 40–45 min., until set. Serve warm or at room temperature.
