Ingredients:

  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 can (14.75 oz) Cream-style corn
  • 1 can (15.25 oz) Whole kernel corn, thoroughly drained
  • 1 cup (8 oz) full-fat sour cream
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 large eggs, beaten
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously coat a 9x13 inch ceramic or glass baking dish with non-stick cooking spray or a thin layer of butter.
  2. In a large mixing bowl, stir together the melted butter, sour cream, beaten eggs, drained whole kernel corn, and cream-style corn until well combined.
  3. Fold in the Jiffy Corn Muffin Mix, shredded cheddar cheese, sea salt, and black pepper. Stir just until the dry streaks disappear; do not over-mix.
  4. Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 45 to 50 minutes until the edges are golden brown and the center is set but retains a slight jiggle.
  5. Remove from the oven and let the casserole rest for 5 to 10 minutes to allow the starches to set before serving.