Corn Casserole

Corn Casserole 2 cans (15 1/4oz each) whole kernel corn drained 1 can (14 3/4oz) cream-style corn 1 package (8.5 oz) Jiffy corn muffin mix see blog post for how to make your own 1 cup sour cream or plain yogurt 1 large egg beaten 1 stick (1/2 cup) unsalted butter melted 1 jalapeño seeded and finely diced, optional Preheat oven to 350 degrees F. Set up an oven rack into the middle of the oven. Lightly grease with butter or with cooking spray a 12.25x2.5 baking dish, or a baking dish that would hold at least 7 cups of batter. In a large bowl, stir and combine all the ingredients until well incorporated. Transfer the batter to the prepared baking dish and level the top with a spatula. Bake for 45-50 minutes. The casserole is done when the edges are golden brown, the center is settled and it looks puffy, light and overall done. A toothpick inserted into the center of the casserole should come one clean or with just a few crumbs attached, but no raw batter. Serve warm garnished with chopped fresh green onion or diced chives.