Ingredients:

  • 15.25 oz whole kernel corn, drained
  • 14.75 oz cream-style corn
  • 0.5 cup unsalted butter, melted
  • 1 cup full-fat sour cream
  • 2 large eggs, room temperature
  • 1.5 cups shredded sharp cheddar cheese
  • 8.5 oz Jiffy Corn Muffin Mix

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish or a 2-quart casserole dish generously with butter.
  2. In a large mixing bowl, whisk the 2 large eggs until frothy.
  3. Stir in the melted butter and 1 cup of sour cream until no white streaks remain and the mixture is smooth.
  4. Fold in the drained whole kernel corn and the cream-style corn.
  5. Incorporate the shredded sharp cheddar cheese and the corn muffin mix, stirring until just combined.
  6. Pour the mixture into the prepared baking dish and bake for 45 minutes, or until the center is set and the top is golden brown.