Ingredients:

  • 1 can (15.25 oz / 432g) Whole kernel corn, drained
  • 1 can (14.75 oz / 418g) Cream-style corn
  • 1 box (8.5 oz / 240g) Jiffy Corn Muffin Mix
  • 1/2 cup (115g) Unsalted butter, melted and cooled
  • 1 cup (240g) Full-fat sour cream
  • 4 oz (113g) Cream cheese, softened
  • 2 Large eggs, room temperature and lightly beaten
  • 1.5 cups (170g) Sharp cheddar cheese, freshly shredded
  • 1 tbsp (15ml) Honey
  • 1/2 tsp (3g) Smoked paprika
  • 1/4 tsp (1.5g) Cayenne pepper

Instructions:

  1. Preheat the oven to 180°C (350°F).
  2. Grease a 23x23 cm baking dish with a light coating of butter or olive oil.
  3. Whisk the 2 large eggs in a small bowl until the yolks and whites are fully integrated.
  4. Combine the 240g sour cream and 113g softened cream cheese in a large bowl. Whisk until the mixture is silky and free of lumps.
  5. Stir in the 115g melted butter and 15ml honey.
  6. Fold in the 418g cream style corn and 432g drained whole kernel corn.
  7. Add the 240g Jiffy mix, 3g smoked paprika, and 1.5g cayenne pepper. Stir until no dry streaks remain.
  8. Incorporate 115g of the shredded cheddar cheese, saving the remaining 55g for the topping.
  9. Pour the batter into the prepared dish, smoothing the top with your spatula.
  10. Bake for 40 minutes, then sprinkle the remaining cheese on top. Bake 5 more mins until the cheese is bubbling and golden.