Ingredients:

  • 1 (15 ounce / 425g) can whole kernel corn, drained
  • 1 (14.75 ounce / 418g) can creamed corn, undrained
  • 1 cup (240ml) sour cream
  • 1/2 cup (1 stick / 113g) unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 box (8.5 ounce / 240g) corn muffin mix (such as Jiffy)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 1/4 cup (30g) shredded cheddar cheese (optional)
  • 1 tablespoon chopped fresh parsley (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, combine drained corn, creamed corn, sour cream, melted butter, and egg. Whisk until well combined.
  3. Add corn muffin mix, salt, pepper, and cayenne pepper (if using) to the wet ingredients. Stir until just combined; be careful not to overmix.
  4. Pour the mixture into the prepared baking dish, spreading evenly.
  5. Bake for 35-40 minutes, or until the top is lightly golden brown and a toothpick inserted into the center comes out clean.
  6. Sprinkle cheddar cheese over the top during the last 5 minutes of baking (optional).
  7. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.