Ingredients
Scale
- 1 box (8.5 oz) corn muffin mix (like Jiffy)
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 cup shredded sharp cheddar cheese (optional)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh chives for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter or non-stick cooking spray to ensure easy serving. If you are making this ahead of time, simply gather your bowls and utensils, but wait to preheat the oven until you are ready to bake.
- In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, melted butter, and beaten eggs. Stir until the mixture is well-incorporated. Gradually fold in the corn muffin mix and garlic powder. Stir gently until no large lumps of dry mix remain, but do not overmix. If you are using cheese, fold in half of it now.
- Pour the mixture into your prepared baking dish and smooth the top with a spatula. Place the dish in the center rack of the oven. Bake for 40 to 45 minutes. The edges should be golden brown, and the center should be set but still have a slight, soft jiggle. If you added cheese, sprinkle the remaining half on top during the last 5 minutes of baking. Remove from the oven and let it rest for 5 to 10 minutes before serving to allow the casserole to firm up.
- Cook Time: 55 minutes