INGREDIENTS
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1 (11-ounce) can corn, drained well
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1 (14.75-ounce) can creamed corn
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1 (8-ounce) container sour cream
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1 large egg, lightly beaten
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1 small onion, finely chopped
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1-2 jalapenos, finely chopped
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1/2 teaspoon garlic powder
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1/2 teaspoon paprika
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1/2 teaspoon salt
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2 tablespoons butter, melted
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1 package (7.5-oz) corn muffin mix (I use Martha White)
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1 1/2 cups shredded sharp cheddar cheese, divided