Ingredients:

  • 1/2 cup unsalted butter (1 stick), melted, plus extra for greasing
  • 2 large eggs, lightly beaten
  • 1 cup full-fat sour cream
  • 1 (15-oz) can canned creamed corn, do not drain
  • 1 (15-oz) can canned whole kernel corn, drained thoroughly
  • 1 (8.5-oz) box Jiffy corn muffin mix
  • 2 tablespoons granulated sugar (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking dish (or 2-quart dish) generously with butter or cooking spray.
  2. Melt the 1/2 cup of butter and set aside to cool slightly.
  3. In the large mixing bowl, lightly whisk the 2 eggs. Add the sour cream and mix until smooth. Stir in the melted (but not hot) butter, creamed corn, and the drained whole kernel corn.
  4. Gently sprinkle the Jiffy corn muffin mix, sugar, salt, and pepper over the wet mixture.
  5. Using a wooden spoon or spatula, fold the dry ingredients into the wet mixture until just combined. Do not overmix; overmixing activates the gluten, resulting in a tougher casserole.
  6. Pour the batter into the prepared casserole dish and spread evenly.
  7. Bake for 50 to 60 minutes. The casserole is done when the edges are set and pulling away, and the center is lightly golden brown. A toothpick inserted near the center should come out mostly clean.
  8. Allow the casserole to rest for 10 minutes before slicing and serving. This allows the internal heat to finish setting the dish, making it easier to portion.