Ingredients:

  • ½ cup (1 stick) unsalted butter, melted and cooled slightly
  • 2 large eggs, lightly whisked
  • 1 cup full-fat sour cream
  • 1 can (14.75 oz) canned creamed corn, do not drain
  • 1 can (15 oz) canned whole kernel corn, thoroughly drained
  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 cup shredded sharp cheddar cheese (optional)
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper

Instructions:

  1. Pre-heat the Oven: Set your oven rack to the middle position and pre-heat to 375°F (190°C).
  2. Prep the Pan: Grease your chosen 8x8 or 9x9 baking dish thoroughly with butter or non-stick cooking spray.
  3. Melt the Butter: Melt the stick of butter in a small pan or microwave-safe bowl and set aside to cool slightly. Hot butter will cook the eggs!
  4. Drain the Corn: Open and drain the whole kernel corn thoroughly in a colander.
  5. Combine Wet Ingredients: In the large mixing bowl, whisk together the lightly beaten eggs, sour cream, creamed corn (undrained), and the drained whole kernel corn.
  6. Add Fat: Pour the slightly cooled melted butter into the wet mixture and stir until just combined.
  7. Incorporate Dry Mix: Pour the entire box of Jiffy Corn Muffin Mix over the wet ingredients. Add the salt and pepper.
  8. Fold Gently: Using a spatula or wooden spoon, gently fold the mixture until the dry streaks just disappear. Do not overmix! Overmixing results in a tough, dry casserole.
  9. Add Cheese (Optional): If using, gently fold in the shredded cheddar cheese now.
  10. Pour and Bake: Transfer the batter into the prepared baking dish, smoothing the top lightly with the back of the spatula.
  11. Bake: Place the dish into the pre-heated oven. Bake for 50 to 60 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean.
  12. Rest: Remove the casserole from the oven and allow it to rest on a cooling rack for a crucial 10 minutes before slicing and serving. This allows the starches to set and the casserole to firm up beautifully.