Corn Casserole Recipe in 45 Minutes

Instructions:

1. Preheat your oven to 350°F and grease your 9x13 dish. In your large bowl, whisk the 4 oz of softened cream cheese and 1 cup of sour cream together. Whisk until no large lumps remain, ensuring a velvety base for the other ingredients.
2. Pour in the 0.5 cup of melted butter and add the 2 large eggs. Mix these in gently. Note: If the butter is too hot, it might scramble the eggs, so let it cool for a few minutes first.
3. Stir in the 0.5 tsp smoked paprika and 0.25 tsp cracked black pepper. Stir until the spices are evenly distributed, giving the batter a light orange hue.
4. Fold in the 14.75 oz of cream style corn and the 15 oz of drained whole kernel corn. Use a folding motion to keep the whole kernels intact so they provide a nice pop of texture.
5. Gently sprinkle the 8.5 oz of cornbread mix over the wet ingredients. Fold it in until just combined. Stop as soon as the dry streaks disappear to avoid overworking the gluten.
6. Pour the batter into your prepared baking dish. Use your spatula to smooth the top into an even layer. This ensures the casserole bakes at a uniform rate across the entire pan.
7. Place the dish on the center rack of the oven. Bake for 45 minutes until the center is set and the edges are golden brown.
8. Gently shake the pan; the center should have a very slight jiggle but not look liquid. Insert a toothpick into the center; it should come out mostly clean with a few moist crumbs.
9. Remove from the oven and let it sit for at least 10 minutes. Note: This is the most important step, as it allows the starches to fully set and the flavors to meld.