Cheesy Jalapeno Corn Casserole

Cheesy Jalapeno Corn Casserole 1 (11-ounce) can corn, drained well 1 (14.75-ounce) can creamed corn 1 (8-ounce) container sour cream 1 large egg, lightly beaten 1 small onion, finely chopped 1-2 jalapenos, finely chopped 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon salt 2 tablespoons butter, melted 1 (7.5-oz) package corn muffin mix, I use Jiffy 1 1/2 cups shredded sharp cheddar cheese, divided Preheat oven to 350 degrees. Grease a 9x13-inch casserole dish. (or you can use a smaller one but you will have to cook it longer.) In a large bowl stir together corn, sour cream, and egg. Mix in onion, jalapenos, garlic powder, paprika, salt, melted butter, corn muffin mix, and 1 cup cheddar cheese. Pour into prepared casserole dish. Bake for 30 minutes. Sprinkle cheese on top and continue to cook until set in the middle, about 15 to 20 more minutes. It is done when there is only a slight jiggle in the middle when you shake the dish.