Ingredients
Scale
- 1 box (8.5 oz) corn muffin mix (like Jiffy)
- 1 can (15.25 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
- 1.5 cups sharp cheddar cheese, shredded (divided)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for a tiny kick)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or non-stick spray. In a large mixing bowl, combine the corn muffin mix, drained whole kernel corn, cream-style corn, sour cream, and melted butter. Stir in the beaten eggs, garlic powder, and cayenne pepper. Mix until everything is just combined, but do not overwork the batter. Fold in 1 cup of the shredded cheddar cheese.
- If you are making this immediately, pour the mixture into the prepared baking dish. Spread it out evenly with a spatula. Place the dish in the oven and bake for 35 to 40 minutes. If you are making this ahead of time, cover the unbaked dish tightly with plastic wrap or foil and refrigerate for up to 24 hours. When you are ready to bake the next day, let the dish sit at room temperature for 20 minutes before putting it in the oven.
- About 5 minutes before the timer goes off, sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole. Bake for another 5 to 10 minutes until the cheese is bubbly and the center of the casserole is set (it should have a slight jiggle but not be liquid). Remove from the oven and let it stand for 5 to 10 minutes before serving. This resting time allows the casserole to firm up for easier scooping.
- Cook Time: 60 minutes