• Prep time: 10 minutes

• Bake time: 35–45 minutes

• Servings: 6–8 sides

Ingredients

• 2 cans (15 oz each) whole kernel corn, drained

• 1 can (14.75 oz) cream-style corn (do not drain)

• 1 cup sour cream

• 1/2 cup (1 stick) unsalted butter, melted

• 1 package (8.5 oz) corn muffin mix (like Jiffy)

• 1 1/2 cups shredded Cheddar or Monterey Jack cheese, divided

• A pinch of salt and black pepper to taste

Instructions

1. Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish (or an 11×7-inch dish for a thicker casserole) with a little butter or cooking spray.

2. Mix the Base

In a large mixing bowl, combine the drained whole corn, cream-style corn, sour cream, and melted butter. Stir until smooth and well combined.

3. Add the Dry Ingredients

Stir in the corn muffin mix, salt, and pepper until just combined. Fold in 1 cup of the shredded cheese (save the remaining 1/2 cup for later).

4. Bake

Pour the mixture into your prepared baking dish and smooth the top with a spatula. Bake uncovered for 30 to 35 minutes, or until the center is mostly set and the edges are lightly golden.

5. Add the Cheesy Topping

Carefully remove the dish from the oven. Sprinkle the remaining 1/2 cup of cheese evenly over the top. Put it back in the oven for another 5 to 10 minutes, until the cheese is completely melted and bubbly.

6. Cool and Serve

Let the casserole rest for about 5 to 10 minutes before serving. This helps it firm up slightly so it’s easier to scoop. Enjoy!