Ingredients:

  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 2 Large Eggs, lightly whisked
  • 1/2 cup (1 stick) Unsalted Butter, melted
  • 1 cup Full Fat Sour Cream
  • 1 can (15 oz) Whole Kernel Corn, drained
  • 1 can (14.75 oz) Cream-Style Corn, not drained
  • 1 cup Sharp Cheddar Cheese, shredded (divided)
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish with butter or cooking spray.
  2. Gently melt the butter (115g) and set it aside to cool slightly while preparing the wet mixture.
  3. In a large mixing bowl, whisk together the two large, lightly beaten eggs, the sour cream, and the slightly cooled melted butter.
  4. Stir in the can of drained whole kernel corn and the can of cream-style corn until thoroughly incorporated.
  5. Add the entire box of Jiffy Corn Muffin Mix, along with the salt and pepper, to the wet mixture.
  6. Gently fold in 3/4 cup of the shredded cheddar cheese. Mix only until the dry ingredients are just moistened. Avoid overmixing.
  7. Scrape the batter into the prepared baking dish, smoothing the top lightly with a spatula. Bake for 30 minutes.
  8. After 30 minutes, remove the casserole from the oven and sprinkle the remaining 1/4 cup of shredded cheese evenly over the top.
  9. Return the casserole to the oven and bake for another 15–20 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out mostly clean.
  10. Remove from oven and let the casserole rest for 10 minutes before slicing and serving. This allows the creamy interior to set properly.