Ingredients:

  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 can (15 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
  • 1/2 cup (60g) Sharp cheddar cheese, shredded
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the drained whole corn, cream-style corn, sour cream, and melted butter. Whisk until the mixture is uniform.
  3. Gently fold in the Jiffy mix, salt, pepper, and shredded cheddar cheese using a rubber spatula until just combined. Do not over-mix.
  4. Pour the batter into the prepared baking dish and smooth the top.
  5. Bake for 45 to 50 minutes until the center is set with a slight jiggle and the edges are golden brown.