Ingredients
Scale
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn (do not drain)
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 4 oz cream cheese, softened and cubed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or a 2-quart casserole dish with non-stick cooking spray. Ensure your cream cheese is softened to room temperature so it incorporates easily into the mixture.
- In a large mixing bowl, combine the drained whole kernel corn, the undrained cream-style corn, sour cream, melted butter, and corn muffin mix. Stir until the dry ingredients are just moistened. Gently fold in the cubes of softened cream cheese. Do not overmix; having small pockets of cream cheese throughout the batter creates a delicious texture.
- Pour the mixture into your prepared baking dish and spread it out evenly with a spatula. Place the dish in the center of the oven. Bake for 45 to 50 minutes, or until the edges are golden brown and the center is set but still has a slight jiggle. Remove from the oven and let it rest for 5 to 10 minutes before serving. This resting period allows the casserole to firm up for easier scooping.
- Cook Time: 50 minutes