Ingredients

• 1 can corn kernels, drained
• 1/2 cup melted unsalted butter (I like using Tillamook unsalted butter for its rich flavor)
• 2 large eggs
• 1 box corn muffin mix (Jiffy is the classic choice for this recipe)
• 1 can creamed corn
• 1 cup sour cream (full-fat for best texture)

Instructions

• Preheat your oven to 350 degrees F.
• While the oven is heating, gather your ingredients and make sure the whole kernel corn is fully drained.

• In a large bowl, lightly beat the eggs with a fork.
• Add the melted butter and sour cream to the eggs.
• Then mix in both cans of corn (one drained can of whole kernel corn and one can of creamed corn).
• Whisk until everything is evenly blended.

• Add the Jiffy Corn Muffin mix into the bowl with the wet ingredients.
• Stir well until the mixture is smooth and free of lumps.

• Grease an 8×8 inch casserole dish with butter to prevent sticking.
• Pour the batter into the dish and spread it evenly.

• Place the dish in the oven and bake uncovered for 45 minutes.
• The casserole is ready when the top is golden, the edges are slightly cracked, and the center feels set without wobbling.

• Remove from the oven and allow it to cool slightly.
• Serve warm.

• The center should be firm, not liquid
• A toothpick or knife inserted should come out mostly clean
• The top should have a light golden color

• Roasted chicken
• Grilled steak

• Refrigerator:
  Store in an airtight container for up to 4 days.
• Freezer:
  Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat at 350°F until warmed through.
• Make ahead:
  Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for about 30 minutes before placing it in the oven.