Ingredients:

  • 1 (15 oz) can Whole Kernel Corn, drained
  • 1 (14.75 oz) can Creamed Corn, undrained
  • 1 (8.5 oz) package Corn Muffin Mix (e.g., Jiffy)
  • 1 cup Full-Fat Sour Cream
  • 1/2 cup (1 stick) Unsalted Butter, melted and slightly cooled
  • 2 large Eggs, lightly beaten
  • 1 cup Shredded Sharp Cheddar Cheese (optional)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish generously with butter or cooking spray.
  2. Melt the 1/2 cup of butter and set it aside to cool slightly.
  3. In a large mixing bowl, gently whisk the two large eggs until just combined.
  4. Stir in the drained whole kernel corn, the entire can of creamed corn, sour cream, salt, and pepper. Mix until homogenously combined.
  5. Pour the contents of the corn muffin mix packet directly into the wet ingredients. Using a rubber spatula, stir until just combined. Do not over-mix, as this will result in a tough casserole.
  6. Drizzle in the slightly cooled melted butter and stir quickly to incorporate. Fold in the shredded Cheddar cheese (if using).
  7. Pour the batter into the prepared baking dish, ensuring it is evenly distributed.
  8. Bake for 45 to 55 minutes. The casserole is done when the edges are golden brown and the center is mostly set. A toothpick inserted near the center should come out mostly clean with a few moist crumbs attached.
  9. Remove the casserole from the oven and allow it to rest on a cooling rack for 10 minutes before slicing and serving. This allows the internal structure to set fully.