Ingredients:

  • 1 can (15 oz / 425g) Whole Kernel Corn, drained well
  • 1 can (15 oz / 425g) Cream Style Corn
  • 1 cup (240ml) Sour Cream
  • 1/2 cup (120ml) Milk (whole or 2%)
  • 2 large Eggs, lightly beaten
  • 1 package (8.5 oz / 241g) Jiffy Corn Muffin Mix
  • 1/2 cup (100g) Granulated Sugar
  • 1/2 cup (113g / 1 stick) Unsalted Butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with butter.
  2. Melt the 1/2 cup of butter and set aside to cool slightly.
  3. In a large mixing bowl, whisk together the drained whole kernel corn, cream style corn, sour cream, milk, and lightly beaten eggs until just combined.
  4. Add the entire box of Jiffy Corn Muffin Mix and the sugar to the wet ingredients. Mix gently with a spatula until just incorporated; do not overmix.
  5. Pour the slightly cooled melted butter into the batter mixture and fold gently until evenly distributed.
  6. Pour the entire mixture evenly into the prepared baking dish.
  7. Bake for 50 to 60 minutes, or until the top is deeply golden brown and a skewer inserted near the centre comes out mostly clean.
  8. Allow the casserole to cool on a wire rack for 10-15 minutes before slicing and serving.