There are many variations to this recipe,it is one of our family favorite variations. I put an extra spin on this dish by adding shallors, seeded jalapenos, and chopped green onions. If your family likes spicy you can leave the seeds in. It has been a family favorite for years, and is always a big hit at pot lucks and church functions. I like it because it is simple, and quick. A simple favorite side dish to any meal. You can omit the chopped vegetable ingredients, and leave it plain. Some like the addition of shredded cheeese melted on top during the final 10 minutes of cooking.
PREHEAT OVEN TO 350 DEGREES F. In a medium bowl, combine corn muffin mix, egg, sour cream, drained whole kernel, and cream corn. Add chopped shallots, jalapeno & green onions if using. Stir to mix thourgly.
Lightly spray a 9 X13 X 2 inch casserole dish with non stick cooking spray.Pour mixture into casserole dish. Bake in oven for 35 to 40 minutes. If using shredded cheese, add cheese on top during the last 10 minutes of baking time, and allow cheese to melt. Remove from oven when cheese has melted, and serve while still warm.
NOTE: I HAVE MADE THIS DISH WITH chopped vegetables, and also without, with cheese on top, and also without cheese on top. What ever suits your taste. They are all good. You can also add cheese in the casserole before baking it, to make it even cheesier, there is no right or wrong way to make it. Just try it, the addition of sour cream really does add a creamy & smooth texture to this dish.