Ingredients
Method
- In a large mixing bowl, combine your melted butter and sour cream first. Whisk them together until they are smooth and no lumps of sour cream remain. Add the beaten eggs to this mixture.
- Once the liquids are smooth, fold in both cans of corn. You do not need to drain the cream-style corn, as that thick liquid is essential for the texture. However, make sure you drain the whole kernel corn thoroughly to avoid adding excess water to the batter.
- Add the box of corn muffin mix, salt, and pepper to your wet ingredients. Use a large rubber spatula to fold the dry mix into the wet batter. You want to stir just until the yellow streaks of the muffin mix disappear.
- For a professional-grade result, you can add half of the shredded cheddar cheese directly into the batter at this stage
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish or a large cast-iron skillet with butter or cooking spray. Pour the batter into the prepared pan and use your spatula to smooth it into an even layer.
- Slide the pan onto the center rack of the oven. Bake the casserole for 45 to 50 minutes. About five minutes before the timer goes off, sprinkle the remaining half-cup of cheddar cheese over the top.
- Return the pan to the oven just long enough for the cheese to melt and start to bubble. You must let the dish rest for at least ten to fifteen minutes before serving.
Notes
The biggest mistake is not draining the whole kernel corn. Excess liquid will turn the casserole into a soggy mess that never quite sets in the middle. Always use a strainer to get the kernels as dry as possible.
Another issue is over-baking. If the edges become too dark and hard, the center will likely be dry. Aim for that “slight jiggle” in the middle to ensure the interior remains creamy.