Ingredients:

  • ½ cup (1 stick) unsalted butter, melted
  • 1 (8.5 oz) box cornbread muffin mix (e.g., Jiffy-style)
  • 1 cup full-fat sour cream (room temperature preferred)
  • 2 large eggs, lightly beaten
  • 1 (15 oz) can cream-style corn (do not drain)
  • 1 (15 oz) can whole kernel corn (well drained)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the 9x13 inch baking dish thoroughly with butter or cooking spray.
  2. Melt the ½ cup of butter. Set aside to cool slightly.
  3. In the large mixing bowl, lightly whisk the 2 large eggs. Stir in the 1 cup of sour cream until well combined.
  4. Pour the slightly cooled melted butter into the sour cream mixture and whisk briefly. Fold in the canned creamed corn (undrained) and the drained whole kernel corn. Season with salt and pepper.
  5. Pour the entire box of cornbread muffin mix over the wet mixture.
  6. Using a rubber spatula, gently fold the dry mix into the wet ingredients. Mix only until just combined—a few streaks of dry mix should still be visible. Do not overmix, or the casserole will be tough.
  7. Pour the batter evenly into the prepared baking dish. Spread gently if needed.
  8. Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean (or with just a few moist crumbs clinging to it).
  9. Remove from the oven. Allow the casserole to rest for 10 minutes before serving. This allows the internal structure to set and prevents it from crumbling.