Ingredients:

1 15 1/4 oz can corn, whole kernel, drained

114 3/4 oz can cream style sweet corn

8 oz box jiffy corn muffin mix

1 cup reduced fat sour cream

4 oz diced green chile peppers

1/4 cup butter, melted

1 tbsp. pepper

1 tsp garlic powder

1 tsp chili powder

1 cup reduced fat mexican blend shredded cheese, divided

Directions:

1. Preheat oven to 350.

2. Spray a large casserole dish (2 qt or larger) with nonstick spray.

3. In a large bowl combine all in the ingredients keeping out 1/4 cup of cheese to use later.

4. Stir to combine.

5. Pour into prepared dish.

6. Bake for 30-40 minutes or until edges begin to brown a bit.

7. Remove from oven and sprinkle remaining cheese over the top and return to the oven.

8. Bake for an additional 10-15 minutes or until cheese is melted and the middle is set.

9. Remove from oven and let sit for 10 minutes before serving.

Bon Appetit!