Ingredients:

  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 can (15.25 oz) Whole kernel corn, drained
  • 1 can (14.75 oz) Cream-style corn
  • 1 cup (240g) Sour cream
  • 1/2 cup (113g) Unsalted butter, melted and cooled
  • 1 cup (113g) Sharp cheddar cheese, shredded
  • 2 large eggs, beaten
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 350°F (175°C) and thoroughly grease a 9x13 inch casserole dish or a 12 inch cast-iron skillet with butter.
  2. In a large mixing bowl, whisk together the melted and cooled butter, sour cream, and beaten eggs until fully emulsified and smooth.
  3. Fold in the drained whole kernel corn, the entire can of cream-style corn, and the beaten eggs until well combined.
  4. Gently fold in the Jiffy Corn Muffin Mix, shredded cheddar cheese, sea salt, and black pepper until just incorporated.
  5. Pour the mixture into the prepared baking dish and bake for 45 minutes, or until the center is set and the edges are golden-brown.