INGREDIENTS:
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) creamed corn
8 oz cream cheese, softened and cubed
1/4 cup unsalted butter, melted
1 box (8.5 oz) Jiffy corn muffin mix
2 large eggs
1/2 cup sour cream
1 cup shredded cheddar cheese (plus extra for topping, if desired)
INSTRUCTIONS:
STEP 1: PREPARE THE OVEN AND DISH
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or deep casserole dish.
STEP 2: MIX THE CASSEROLE BASE
In a large mixing bowl, combine the whole kernel corn, creamed corn, softened cream cheese, melted butter, and sour cream. Stir until the cream cheese is mostly blended.
STEP 3: ADD THE CORN MUFFIN MIX
Add the Jiffy corn muffin mix and eggs to the bowl, stirring until just combined. Fold in the shredded cheddar cheese.
STEP 4: POUR INTO THE DISH
Pour the mixture into the prepared baking dish. Spread evenly with a spatula. Top with additional shredded cheese, if desired.
STEP 5: BAKE
Bake in the preheated oven for 45-50 minutes, or until the top is golden and the center is set. A toothpick inserted into the middle should come out clean.
STEP 6: SERVE
Let the casserole cool for 5-10 minutes before serving. Serve warm and enjoy its creamy, cheesy goodness!
Prep Time: 
10 minutes | Cook Time: 50 minutes | Total Time: 1 hour | Servings: 
8
