INGREDIENTS:
2 cans (15.25 oz each) whole kernel corn, drained
1 can (14.75 oz) creamed corn
1 package (8 oz) cream cheese, softened
1/2 cup (1 stick) unsalted butter, melted
1 cup shredded cheddar cheese
1 cup sour cream
1 box (8.5 oz) Jiffy corn muffin mix
2 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
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