Ingredients:

  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 can (14.75 oz) creamed corn, undrained
  • 1 can (15 oz) whole kernel corn, well drained
  • 2 large eggs, lightly beaten
  • 1 cup full-fat sour cream
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 tablespoon granulated sugar (optional)
  • 1/2 teaspoon fine sea salt

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish.
  2. Melt the stick of butter and set aside to cool slightly. Ensure the whole kernel corn is thoroughly drained, pressing out excess moisture if necessary.
  3. In a large mixing bowl, gently whisk the two large eggs until just broken. Stir in the sour cream and the slightly cooled melted butter until smooth.
  4. Fold in the creamed corn (undrained) and the well-drained whole kernel corn. Stir until just combined.
  5. Add the entire box of Jiffy Corn Muffin Mix, along with the salt and optional sugar.
  6. Using a rubber spatula, stir the batter only until just moistened and combined. Stop mixing immediately when you no longer see streaks of dry powder to prevent overmixing and gluten development.
  7. Pour the batter into the prepared baking dish and spread evenly.
  8. Bake for 45 to 50 minutes, or until the top is a deep golden brown, and a toothpick inserted into the center comes out clean or with moist crumbs attached.
  9. If the casserole browns too quickly (around 30 minutes), loosely tent the dish with aluminum foil for the remainder of the cooking time.
  10. Remove the casserole from the oven and let it rest on a wire rack for 5 minutes before serving. This allows the internal structure to set properly.