Ingredients
* Corn Mix: 1 can (15 oz) whole kernel corn (drained) and 1 can (14.75 oz) cream-style corn.
* The Base: 1 box (8.5 oz) Jiffy Corn Muffin Mix.
* Richness: 1 cup sour cream and ½ cup (1 stick) melted butter.
* Binder: 2 large eggs.
* The Cheese: 1 ½ to 2 cups shredded sharp cheddar (divided).
* Garnish: Chopped fresh chives or parsley.
Instructions
* Preheat & Prep: Heat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a deep 9-inch round pan for extra height.
* Mix: In a large bowl, whisk the eggs, melted butter, and sour cream until smooth.
* Combine: Stir in both cans of corn and the dry muffin mix until just combined. Fold in half of the shredded cheese.
* Bake: Pour the batter into your prepared dish and spread it evenly. Bake for 45–50 minutes until the center is mostly set and the edges are starting to pull away from the pan.
* The Cheesy Crust: Sprinkle the remaining cheese (and herbs, if desired) over the top. Bake for another 5–10 minutes until the cheese is melted and bubbling.
* Rest: Let it stand for at least 10 minutes before serving; this allows the “pudding” center to firm up so it doesn’t fall apart when sliced.
Pro-Tips for that Photo Look
* Extra Corn: If you want more “bite,” add a second can of drained whole kernel corn.
* The “Stretch”: Use a mix of sharp cheddar and Monterey Jack or Mozzarella for a better cheese pull.
* Spice it Up: Fold in some diced jalapeños or a pinch of cayenne pepper if you like a little heat with your sweet corn.
