Ingredients:

  • 1 (8.5 oz) box Jiffy Corn Muffin Mix
  • 1 (14.75 oz) can Creamed Corn, undrained
  • 1 (15 oz) can Whole Kernel Corn, well drained
  • 1 cup Sour Cream (full-fat preferred)
  • 2 Large Eggs, lightly whisked
  • 1/2 cup Unsalted Butter, melted and slightly cooled
  • 1 cup Sharp Cheddar Cheese, freshly grated (divided)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish.
  2. Melt the butter and set aside to cool slightly. Ensure the whole kernel corn is thoroughly drained.
  3. In a large mixing bowl, whisk together the melted butter, sour cream, and lightly beaten eggs until just combined.
  4. Stir in the undrained creamed corn and the well-drained whole kernel corn. Mix gently.
  5. Sprinkle the entire box of Jiffy mix, salt, and pepper over the wet ingredients.
  6. Fold in 3/4 cup of the shredded cheddar cheese. (Reserve the remaining 1/4 cup for the top).
  7. Fold the ingredients together with a spatula until just combined. Do not overmix; a few streaks of dry mix are acceptable.
  8. Pour the batter evenly into the prepared baking dish.
  9. Sprinkle the remaining 1/4 cup of cheese over the surface of the casserole.
  10. Bake for 45 to 50 minutes, or until the edges are golden brown and the center is set. A skewer inserted into the middle should come out mostly clean.
  11. Remove the casserole from the oven and allow it to rest on a wire rack for at least 10 minutes before slicing and serving. This resting period is crucial for setting the structure.