Ingredients:

  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 2 cans (15 oz each) whole kernel corn, drained
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted

Instructions:

  1. Preheat the oven to 350°F (175°C) and generously grease an 8x8 inch baking dish with butter or non stick spray. Note: Don't be shy with the butter on the sides.
  2. In a large mixing bowl, combine the drained corn, corn muffin mix, sour cream, and melted butter.
  3. Stir gently until the batter is uniform. Note: Stop as soon as the flour streaks disappear.
  4. Fold in the shredded cheddar cheese last to avoid over mixing the batter.
  5. Pour the mixture into the prepared baking dish.
  6. Smooth the top with a spatula for an even bake.
  7. Bake for 45 to 50 minutes until the center is set and the edges have turned a deep mahogany gold.
  8. Remove from the oven and let it rest for 10 minutes before scooping.