Ingredients:

  • 1 (8.5 oz) box of Jiffy corn muffin mix
  • 1 can (15 oz) creamed corn
  • 1 can (15 oz) whole kernel corn, drained
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 large eggs, beaten

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the baking dish by greasing it lightly with butter or cooking spray.
  3. In a large mixing bowl, whisk together the Jiffy corn muffin mix, creamed corn, whole kernel corn, sour cream, half of the shredded cheddar cheese, melted butter, sugar, and beaten eggs until well blended.
  4. Transfer the mixture into the prepared baking dish, spreading it evenly.
  5. Top the casserole with the remaining shredded cheddar cheese.
  6. Bake in the preheated oven for 40-45 minutes or until golden brown and set in the center.
  7. Cool slightly before serving.