Ingredients:

  • 1 box (8.5 oz / 240g) Jiffy Corn Muffin Mix
  • 1 can (15 oz / 425g) whole kernel corn, drained
  • 1 can (15 oz / 425g) cream-style corn
  • 1 cup (240g) sour cream
  • 1/2 cup (113g) unsalted butter, melted
  • 2 large eggs
  • 1 cup (113g) shredded sharp cheddar cheese
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9x9 inch baking dish with butter or non stick spray to prevent sticking.
  2. In a large mixing bowl, whisk together the melted butter, eggs, and sour cream. Whisk for about 2 minutes until the mixture is smooth and pale. Note: This ensures the eggs are fully incorporated.
  3. Gradually stir in the corn muffin mix. Use a spatula to fold it in until no dry clumps remain.
  4. Gently fold in the drained whole kernel corn, cream style corn, and shredded sharp cheddar cheese. Mix until the batter is a consistent, thick gold color.
  5. Pour the batter into your greased baking dish.
  6. Smooth the top with a spatula so it bakes evenly.
  7. Bake for 45 minutes. Look for the center to be set and the edges to be a deep golden brown.
  8. Remove from the oven and let it rest for 5-10 minutes. This allows the custard to set completely.