Ingredients:

  • 1 box Jiffy Corn Muffin Mix (8.5 oz / 240 g)
  • 1 can creamed corn (15 oz / 425 g)
  • 1 can whole kernel corn, drained (15 oz / 425 g) — drain but don’t rinse
  • 1 cup sour cream (8 fl oz / 240 g) — full-fat recommended
  • 2 large eggs, room temperature
  • 1/2 cup (1 stick) unsalted butter, melted (8 tbsp / 113 g)
  • 1/4 cup milk (60 ml) — optional, only if batter seems too thick
  • 1 tsp kosher salt (adjust to taste)
  • 1/4 tsp freshly ground black pepper
  • Optional: 1 cup shredded sharp cheddar cheese (4 oz / 115 g)
  • Optional: 2–3 tbsp chopped fresh chives or green onions
  • Optional: 2–3 sliced jalapeños or a 4 oz can diced green chiles
  • Optional: 4 oz cooked crumbled bacon (for smoky variation)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
  2. In a large bowl, whisk the eggs until blended. Stir in melted butter, sour cream, kosher salt and black pepper until smooth. If using milk because the sour cream is very thick, add it now.
  3. Add the entire box of Jiffy Corn Muffin Mix to the wet mixture. Stir until mostly combined; a few small lumps are fine. Do not overmix.
  4. Fold in the creamed corn and the drained whole-kernel corn until evenly distributed. Fold in any optional add-ins such as shredded cheddar, chiles, chives, or crumbled bacon now.
  5. Pour the batter into the prepared baking dish and smooth the top with a spatula.
  6. Bake at 350°F (175°C) for 45–55 minutes, or until the top is golden and a toothpick inserted near the center comes out mostly clean (a few moist crumbs are okay). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
  7. Let the casserole rest 10–15 minutes before serving to finish setting. Serve warm as a side.