Ingredients:

  • 1 (14.75 ounce/418g) can creamed corn
  • 1 (14.75 ounce/418g) can sweet kernel corn, drained
  • 1 (8.5 ounce/240g) package corn muffin mix (such as Jiffy)
  • 1 large egg
  • 1/2 cup (113g) sour cream
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (113g) shredded cheddar cheese, divided (3/4 cup for the casserole, 1/4 cup for topping)
  • 1/4 cup chopped green onions for garnish (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, whisk together creamed corn, drained corn, egg, sour cream, and melted butter until well combined.
  3. Add the corn muffin mix and 3/4 cup of the cheddar cheese to the wet ingredients. Stir until just combined – don't overmix!
  4. Pour the batter into the prepared baking dish, spreading evenly.
  5. Sprinkle the remaining 1/4 cup cheddar cheese evenly over the top of the casserole.
  6. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and the cheese melted and bubbly.
  7. Let cool slightly before serving. Garnish with chopped green onions, if desired.