Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter, melted
  • 1 cup Sour Cream, full fat
  • 2 Large Eggs, lightly whisked
  • 1 (15 oz) can Whole Kernel Corn, drained
  • 1 (15 oz) can Cream-Style Corn, undrained
  • 1 (8.5 oz) box Corn Muffin Mix (e.g., Jiffy)
  • 1 tbsp Sugar (optional)
  • 1/2 tsp Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 cup Sharp Cheddar Cheese, grated (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Liberally grease a 9x13 inch baking dish. Gently melt the 1/2 cup of butter and set aside to cool slightly.
  2. In a large mixing bowl, lightly whisk the two eggs until just combined. Add the sour cream and the cooled melted butter, whisking gently until the mixture is smooth and uniform.
  3. Stir in the drained whole kernel corn and the undrained cream-style corn until fully incorporated.
  4. Gradually add the entire box of corn muffin mix, optional sugar, salt, and pepper. Mix only until the dry ingredients are just incorporated. Do not overmix, or the final casserole will be tough.
  5. If using, stir in half of the grated Cheddar cheese now. Pour the corn mixture into the prepared baking dish.
  6. Sprinkle the remaining Cheddar cheese over the top, if desired.
  7. Bake for 50–60 minutes. The casserole is done when the edges are golden brown, the center is set, and a toothpick inserted near the center comes out mostly clean.
  8. Remove from the oven and allow the casserole to rest for 5–10 minutes before slicing and serving. This allows the internal structure to set properly.