Ingredients:

  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 cup full-fat Sour Cream
  • 1/2 cup (1 stick) Unsalted Butter, melted and cooled
  • 2 Large Eggs
  • 1 (15 oz) can Whole Kernel Corn, drained
  • 1 (15 oz) can Creamed Corn, undrained
  • 1 cup Sharp Cheddar Cheese, shredded (3/4 cup mixed in, 1/4 cup reserved)
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish generously with butter or non-stick spray.
  2. Melt the 1/2 cup of unsalted butter and set aside to cool slightly. Drain the whole kernel corn, but do not drain the creamed corn.
  3. In a large mixing bowl, whisk together the two large eggs until just blended. Add the cup of sour cream and the slightly cooled melted butter. Whisk until smooth.
  4. Stir in both the drained whole kernel corn and the undrained creamed corn until evenly distributed.
  5. Sprinkle the entire box of Jiffy Corn Muffin Mix, kosher salt, and black pepper over the wet ingredients.
  6. Using a rubber spatula, fold the ingredients together until just combined. Do not overmix, as this will result in a tough texture.
  7. Gently fold in 3/4 cup of the shredded cheddar cheese. Reserve the remaining 1/4 cup for the topping.
  8. Pour the batter into the prepared baking dish and spread evenly. Bake for 30 minutes.
  9. Remove the casserole from the oven and sprinkle the remaining 1/4 cup of cheddar cheese evenly over the top.
  10. Return the casserole to the oven and bake for an additional 20–25 minutes, or until the edges are golden brown and the center is set.
  11. Allow the casserole to rest on a wire rack for 5–10 minutes before slicing and serving. This allows the creamy center to set properly.