Ingredients:

  • 1 can (15.25 oz) whole kernel corn, drained
  • 1 can (14.75 oz) cream-style corn, undrained
  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 cup (240g) full-fat sour cream
  • 0.5 cup (113g) unsalted butter, melted and cooled slightly
  • 1 cup (115g) sharp cheddar cheese, shredded

Instructions:

  1. Preheat the oven. Set your temperature to 180°C (350°F). Note: This moderate heat allows the center to set before the edges burn.
  2. Drain the kernels. Empty the whole kernel corn into a sieve until no liquid drips through.
  3. Mix the wet components. Whisk the melted butter and sour cream in a large bowl until smooth and pale.
  4. Incorporate the corn. Fold in both the drained kernels and the undrained cream style corn.
  5. Add the dry base. Stir in the corn muffin mix until just combined. Note: A few small lumps are fine; don't overwork the batter.
  6. Add the savory element. Fold in half of the shredded cheddar cheese (about 55g).
  7. Transfer to the dish. Pour the mixture into a lightly greased baking pan, smoothing the top with your spatula.
  8. Execute the bake. Place in the center of the oven for 40 minutes until the edges are bubbling and golden.
  9. Finish with cheese. Sprinkle the remaining cheddar over the top and bake for 5 more minutes until the cheese is melted and sizzling.
  10. Rest the dish. Let it sit on the counter for 10 minutes before serving until the center firms up slightly.