Brock’s Corn Casserole

[NOTE]: The reason this recipe has some approximate measures is because I invented this myself. A little more of something and a little less of something else still works, as long as it’s not less garlic. Always more
garlic!

Ingredients:
2 boxes Jiffy brand corn muffin mix
2 cans whole kernel corn
2 cans creamed corn
Minced cloves of one entire head of garlic
1/2 each of a red, green, and yellow bell pepper, chopped
6oz [170 g] shredded cheddar cheese
8oz [245 g] sour cream
Ground cayenne pepper
Ground paprika
(secret ingredient: love)

Other Materials:
Casserole dish
Large pot

Preparation:

• In a large pot, mix corn muffin mix, kernel corn, creamed corn, garlic, bell peppers, 3oz [85 g] of cheddar cheese and sour cream.
• Pour mixture into a casserole dish and use a spoon to level the mixture in the dish.
• Evenly cover the top of the mixture with the remaining 3oz [85 g] of cheddar cheese.
• Liberally dust the top of the mixture in ground cayenne, ground paprika, and love.
• Bake at 350°F [175°C] until the top of the casserole is puffy and golden brown, approximately 30-40mins.
  To determine if the casserole is fully cooked, push a knife down through the center of the casserole and pull it out. If the knife comes out clean, the casserole is ready.
  [NOTE]: The casserole may be prepared in advance and placed raw under foil in the refrigerator. Approximately 30-40mins before the end of the turkey cooking time, the casserole may be baked uncovered along with the turkey.