Ingredients:

  • 1 (15 ounce / 425g) can creamed corn
  • 1 (15.25 ounce / 432g) can whole kernel corn, drained
  • 1 cup (237 ml) sour cream
  • 1/2 cup (113g) unsalted butter, melted
  • 1 (8.5 ounce / 240g) box corn muffin mix (such as Jiffy)
  • 1/2 cup (50g) shredded cheddar cheese (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, combine the creamed corn, whole kernel corn, sour cream, and melted butter. Stir well.
  3. Add the corn muffin mix and cheddar cheese (if using) to the wet ingredients. Stir until just combined. Do not overmix.
  4. Pour the mixture into the prepared baking dish and spread evenly.
  5. Bake for 40 minutes, or until golden brown and set. A toothpick inserted into the center should come out clean.
  6. Let the casserole cool slightly before serving.