Ingredients:

  • 1 (8.5 oz) box Jiffy Corn Muffin Mix (or 240 g packaged cornbread mix)
  • 1 cup (240 ml) full-fat Sour Cream
  • 1/2 cup (115 g) Unsalted Butter, melted and cooled
  • 2 large Eggs, lightly whisked
  • 1 large (15 oz / 425 g) can Cream-Style Corn, undrained
  • 1 large (15 oz / 425 g) can Whole Kernel Corn, well-drained
  • 1 Tbsp (15 g) Granulated Sugar (Optional)
  • 1/2 tsp (3 g) Sea Salt
  • Non-stick cooking spray or soft butter for greasing the dish

Instructions:

  1. Preheat oven to 375°F (190°C / Gas Mark 5). Grease your 8x8 or 9x9 inch baking dish generously with butter or cooking spray.
  2. Melt the unsalted butter and set it aside to cool slightly. Ensure the butter is cool before the next step, as hot butter can scramble the eggs.
  3. Ensure the can of whole kernel corn is drained completely and set aside.
  4. In a large mixing bowl, lightly whisk the 2 eggs. Add the sour cream and the cooled melted butter. Whisk until just combined and smooth.
  5. Fold in the cream-style corn (undrained) and the drained whole kernel corn. Stir gently to distribute evenly.
  6. Sprinkle in the Jiffy Corn Muffin Mix, optional sugar, and salt over the wet mixture.
  7. Using a spatula or wooden spoon, mix the batter just until all the dry ingredients are moistened. Avoid overmixing, as this can make the casserole tough.
  8. Transfer the batter into the prepared baking dish. Spread it evenly using the back of a spoon.
  9. Bake for 45 to 50 minutes. The casserole is done when the top is golden brown and puffy, and a skewer inserted into the center comes out clean or with a few moist crumbs attached.
  10. Remove the casserole from the oven and allow it to rest for 10 minutes before slicing and serving. This resting time helps the structure set up completely.