Ingredients:

  • 1 (8.5 oz) box Jiffy Corn Muffin Mix
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (14.75 oz) can creamed corn, undrained
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1 cup sour cream (full-fat preferred)
  • 2 large eggs, lightly beaten
  • 1 cup sharp cheddar cheese, grated (divided)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease the 9x13 inch baking dish thoroughly with butter or non-stick spray.
  2. Melt the 1/2 cup of unsalted butter and set it aside to cool slightly. Drain the whole kernel corn, removing all excess liquid.
  3. In a large mixing bowl, whisk together the melted butter, sour cream, and lightly beaten eggs until fully incorporated and smooth.
  4. Stir in the drained whole kernel corn and the entire can of creamed corn (do not drain the creamed corn).
  5. Gently pour the Jiffy Corn Muffin Mix into the wet ingredients. Add the salt, pepper, and 3/4 cup of the grated cheddar cheese (reserve the remaining 1/4 cup for topping).
  6. Using a rubber spatula, mix the ingredients just until combined. Stop mixing as soon as you no longer see streaks of dry flour to prevent a tough texture.
  7. Pour the batter evenly into the prepared baking dish. Place in the preheated oven and bake for 30 minutes.
  8. After 30 minutes, open the oven and sprinkle the reserved 1/4 cup of cheddar cheese over the top of the casserole.
  9. Return the casserole to the oven for an additional 15–25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean (or with just moist crumbs).
  10. Remove from the oven and let the casserole rest for 5–10 minutes before slicing and serving. This allows the structure to set properly.