Ingredients:

  • 5 oz box Yellow Cornbread Mix (such as Jiffy)
  • 1 (15 oz) can Whole Kernel Corn, drained
  • 1 (15 oz) can Creamed Corn, undrained
  • 1/2 cup Unsalted Butter (1 stick), melted and cooled
  • 8 oz Sour Cream or Crème Fraîche
  • 2 Large Eggs, lightly beaten
  • 4 oz Sharp Cheddar Cheese, freshly grated (divided)
  • 1/2 tsp Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (23 x 33 cm) baking dish.
  2. Melt the butter and set it aside to cool slightly. Crucially, hot butter can scramble the eggs.
  3. In a large mixing bowl, lightly whisk the two eggs. Add the sour cream, the cooled melted butter, the can of creamed corn, and the drained whole kernel corn. Mix gently until just combined.
  4. Sprinkle the cornbread mix, salt, and pepper over the wet mixture. Use a wooden spoon or spatula to fold the dry ingredients into the wet mixture. Mix only until the dry flour streaks disappear; do not overmix.
  5. Gently fold in three-quarters (3 oz) of the grated cheddar cheese.
  6. Pour the batter evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese (1 oz) over the top surface.
  7. Place the casserole in the centre rack of the preheated oven. Bake for 45 to 50 minutes.
  8. Check for doneness: the casserole is ready when the edges are golden brown, the centre is set, and a toothpick inserted near the centre comes out mostly clean, with moist crumbs attached.
  9. If the top browns too quickly, loosely tent the dish with aluminium foil for the last 15 minutes of baking.
  10. Remove the casserole from the oven and allow it to rest for 10 minutes on a cooling rack before serving. This allows the creamy interior to fully set.