INGREDIENTS
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1/2 cup (1 stick) unsalted butter, melted, plus additional for coating pan
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1 cup fresh corn kernels (from 2 ears of corn)
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1 15-ounce can cream-style corn
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1 cup sour cream
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1 8-ounce package corn muffin mix
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6 tablespoons thinly sliced green onions
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1/4 teaspoon freshly ground black pepper
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Pinch salt