Corn casserole and gluten free corn muffins

I made chili, when I realized I had an extra box of corn muffins in the cupboard! Does anyone else get excited when you feel that you’ve complimented the perfect flavors with eachother? I’ll be honest I wasn’t as excited about the chili I spent hours making as I was about those cornbread muffins.

The reason I had an “extra” box was because the first box was for a corn casserole that I made for our extended family. That recipe was very good:

1 box of cornbread mix

1 cup of light sour cream

1 can of corn

1 can of creamed corn

¾ a stick of butter

1 egg

Stir it all together and bake at 350 degrees for 50 minutes and then sprinkle chili powder on the top. I don’t have pictures of it because we ate it.

Anyway, there were extra muffins. I am not always gluten-free, but these muffins are and they do taste great. I really love saying muffins.