Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter, melted and cooled
  • 2 Large Eggs, lightly whisked
  • 1 cup Full-fat Sour Cream
  • 1 (15 oz) can Canned Whole Kernel Corn, drained
  • 1 (14.75 oz) can Canned Cream Style Corn, undrained
  • 1 (8.5 oz) box Corn Muffin Mix (e.g., Jiffy)
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 cup Shredded Sharp Cheddar or Monterey Jack (optional)
  • 2 tablespoons Chopped Fresh Chives or Spring Onion (optional, for garnish)

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Melt the butter and allow it to cool slightly (it should be warm, not hot). In a large mixing bowl, whisk together the cooled melted butter, sour cream, and the lightly beaten eggs until fully incorporated and smooth.
  3. Add Corn: Stir in the drained whole kernel corn and the undrained cream style corn into the wet mixture.
  4. Add Dry Mix: Gently fold in the entire box of corn muffin mix, along with the salt and pepper. Mix only until the dry streaks disappear. Do not overmix.
  5. If using cheese, stir in half (1/2 cup) of the shredded cheese now. Pour the batter evenly into the prepared baking dish.
  6. Initial Bake: Bake for 30 minutes.
  7. Top with Cheese: Remove the dish from the oven, sprinkle the remaining shredded cheese over the top, and return to the oven.
  8. Finish Baking: Bake for another 15–20 minutes, or until the top is golden brown, the edges are set, and a toothpick inserted into the center comes out mostly clean (a little moisture is fine).
  9. Rest and Serve: Remove the casserole from the oven and let it rest on a wire rack for 10 minutes to allow the internal structure to set fully. Garnish with fresh chives or spring onion, slice into squares, and serve warm.