Ingredients:
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 package (8 oz) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup sour cream
- 2 large eggs, lightly beaten
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1–2 cups shredded cheddar cheese, for topping or mixed in
- Optional: chopped green onions, jalapeños, or crumbled bacon for garnish
👩🍳 Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or a 2-quart casserole dish.
- In a large mixing bowl, combine:
- Whole kernel corn
- Creamed corn
- Softened cream cheese
- Melted butter
- Sour cream
- Beaten eggs
- Corn muffin mix
- Salt and pepper
- Mix until everything is well incorporated. If you’re adding cheddar cheese or extras, fold them in now.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake uncovered for 45–50 minutes, or until the center is set and the edges are golden brown.
- Optional: Add a layer of shredded cheddar during the last 10 minutes of baking for a cheesy top.
- Let it sit for 5–10 minutes before serving. Garnish if desired.
🍴 Tips & Variations:
- Want it spicier? Add chopped jalapeños or a dash of hot sauce.
- Want it extra sweet? Stir in 1–2 tablespoons of sugar.
- Make it ahead: Assemble the day before and refrigerate. Bake before serving.