Ingredients:

  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs, lightly beaten
  • 1 cup full-fat sour cream
  • 1 (15 oz) can whole kernel corn, drained very well
  • 1 (15 oz) can cream-style corn, undrained
  • 1 (8.5 oz) box corn muffin mix (Jiffy or similar brand)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1 tablespoon granulated sugar

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish thoroughly with butter or non-stick spray. Melt the 1/2 cup of butter and allow it to cool slightly.
  2. In a large mixing bowl, whisk together the melted butter, lightly beaten eggs, and sour cream until well combined and smooth.
  3. Stir in both the drained whole kernel corn and the undrained creamed corn. Mix until fully incorporated.
  4. Gently fold in the corn muffin mix, salt, pepper, and optional sugar. Mix until just combined, ensuring no dry streaks remain. Do not overmix the batter.
  5. Pour the batter evenly into the prepared baking dish.
  6. Bake in the preheated oven for 45 to 55 minutes, or until the edges are golden brown and a knife inserted about an inch from the edge comes out clean. The very center may still be slightly soft.
  7. Remove the casserole from the oven and allow it to rest for 10 minutes before serving. This resting period allows the custard structure to firm up.