Ingredients:

  • 1 can (14.75 oz) creamed corn
  • 1 can (15.25 oz) whole kernel corn, drained (reserve 2 tbsp liquid)
  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (240g) full fat sour cream
  • 4 oz (113g) cream cheese, softened
  • 2 large eggs, lightly beaten
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (15ml) honey
  • 1/4 tsp smoked paprika

Instructions:

  1. Preheat the oven. Set your oven to 350°F (180°C) and grease your 9x13 baking dish thoroughly.
  2. Soften the cream cheese. Beat the 4 oz cream cheese in a large bowl until it’s completely smooth and velvety. Note: This prevents lumps in the final batter.
  3. Whisk the liquids. Add the 1 cup sour cream, 1/2 cup melted butter, 1 tbsp honey, and 2 beaten eggs to the cream cheese. Whisk until the mixture is uniform and pale yellow.
  4. Prepare the corn. Stir in the 14.75 oz creamed corn, the 15.25 oz drained whole kernel corn, and the 2 tbsp of reserved corn liquid.
  5. Season the base. Fold in the 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika until the spices are evenly distributed.
  6. Incorporate the mix. Gently fold in the 8.5 oz Jiffy Corn Muffin Mix. Note: Stir just until the dry streaks disappear; over mixing makes the casserole tough.
  7. Transfer to the pan. Pour the batter into your prepared dish and smooth the top with a spatula.
  8. Bake the casserole. Place in the center of the oven and bake for 45 minutes until the center is set and the edges are golden and bubbling.
  9. Check for doneness. The center should have a slight, firm jiggle when shaken, but shouldn't look liquid or sloshy.
  10. Rest the dish. Let the casserole sit for at least 10 minutes before serving. Note: This allows the starches to firm up for easier scooping.