Ingredients:

  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 can (14.75 oz) Canned Creamed Corn, undrained
  • 1 can (15 oz) Canned Whole Kernel Corn, thoroughly drained
  • 1 cup Full-Fat Sour Cream
  • 2 Large Eggs, lightly beaten
  • 1/2 cup (1 stick) Unsalted Butter, melted and slightly cooled
  • 1 Tablespoon Granulated Sugar (Optional)
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
  2. Melt the stick of unsalted butter and set aside to cool slightly. Ensure the can of whole kernel corn is thoroughly drained.
  3. In a large mixing bowl, whisk together the lightly beaten eggs and the sour cream until smooth and fully incorporated.
  4. Stir in the canned creamed corn (undrained) and the thoroughly drained whole kernel corn. Mix well.
  5. Slowly pour the slightly cooled melted butter into the corn mixture while stirring continuously.
  6. Sprinkle the Jiffy Corn Muffin Mix, salt, pepper, and optional sugar directly over the wet ingredients.
  7. Stir gently with a wooden spoon or spatula just until no dry pockets of flour remain. Do not over-mix, as this will develop gluten and result in a tough casserole.
  8. Pour the batter evenly into the prepared baking dish.
  9. Bake for 45 to 55 minutes, or until the edges are golden brown, the top is set, and a toothpick inserted into the center comes out mostly clean.
  10. Remove from the oven and allow to rest for 5 minutes before scooping and serving warm.