Ingredients:

  • 8.5 oz Jiffy Corn Muffin Mix
  • 1 tsp smoked paprika
  • 1/2 cup unsalted butter, melted and cooled
  • 8 oz full-fat sour cream
  • 2 large eggs, room temperature
  • 14.75 oz cream-style corn
  • 15.25 oz whole kernel corn, drained
  • 1 cup sharp white cheddar cheese, freshly grated

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch ceramic baking dish with butter.
  2. In a large stainless steel mixing bowl, whisk the 2 large eggs until light and foamy. Whisk in the 1/2 cup melted butter and 8 oz sour cream until the mixture is smooth and fully emulsified.
  3. Stir in the 14.75 oz cream-style corn and the 15.25 oz drained whole kernel corn until evenly distributed.
  4. Gently fold in the 8.5 oz Jiffy corn muffin mix and 1 tsp smoked paprika using a silicone spatula. Avoid overmixing to keep the texture light.
  5. Fold in the 1 cup of freshly grated sharp white cheddar cheese.
  6. Pour the batter into the prepared baking dish and smooth the top with a spatula.
  7. Bake for 45 minutes until the edges are deep mahogany gold and the center is set with a slight, pudding-like jiggle.