Ingredients:

  • 1 can (14.75 oz) whole kernel corn, drained
  • 1 can (14.75 oz) cream-style corn
  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1/2 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 1 cup sharp cheddar cheese, shredded

Instructions:

  1. Preheat your oven to 350°F (175°C). Note: Ensure the oven is fully preheated to avoid a slow rise.
  2. Lightly grease a 9x9 inch baking dish with butter or non stick cooking spray.
  3. In a large bowl, stir together the drained whole kernel corn, cream style corn, Jiffy mix, sour cream, and melted butter. Mix until just combined.
  4. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
  5. Bake for 45 minutes until the edges are set and slightly browned, while the center has a slight jiggle.
  6. Remove from the oven and immediately sprinkle shredded cheddar cheese evenly over the top.
  7. Return to the oven for an additional 5 minutes, until the cheese is melted and bubbling.
  8. Let the casserole rest for 10 minutes before slicing to allow the structure to set.