Ingredients:
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 can (14.75 oz) Cream-style corn
- 1 can (15.25 oz) Whole kernel corn, drained thoroughly
- 1 cup Full-fat sour cream
- 1/2 cup Unsalted butter, melted and cooled
- 1 cup Sharp Cheddar cheese, shredded from the block
- 2 Large eggs, lightly beaten
- 1/4 tsp Smoked paprika
Instructions:
- Heat the oven. Preheat to 350°F (175°C) and grease your 9x13-inch ceramic or glass baking dish generously with butter. Note: This creates those sought after crispy edges.
- Drain the corn. Place the whole kernel corn in a fine mesh sieve and let it sit for at least 5 minutes. Note: This prevents a soggy, watery texture in the finished dish.
- Emulsify the base. In a large mixing bowl, whisk the 2 eggs and 1 cup of sour cream together until completely smooth and pale yellow.
- Incorporate fats. Stir in the 1/2 cup of melted and cooled butter. Note: Cooling the butter is crucial so it doesn't cook the eggs on contact.
- Add the bulk. Pour in the 14.75 oz can of cream style corn and the drained whole kernel corn.
- Fold in the dry. Add the 8.5 oz box of Jiffy mix and the 1/4 tsp of smoked paprika.
- Cheese it up. Fold in the 1 cup of shredded cheddar cheese until no dry streaks of flour remain.
- Prepare for baking. Pour the mixture into the prepared dish and spread it with a spatula into an even layer.
- Bake the casserole. Place in the center of the oven and bake for 45 minutes until the center jiggles slightly but feels set.
- Rest and serve. Let the dish sit on a wire rack for 10-15 minutes until the steam subsides and the texture firms. Breakfast Casserole: Ultimate Sausage Sourdough Strata — Elevate your morning with this make ahead breakfast casserole. This strata re...Ground Turkey Stroganoff in 30 Minutes — Master this simple ground turkey stroganoff recipe for a quick, comforting di...Delicious Creamy Southern Black Eyed Peas Recipe | Velvety Smooth — Make the most Delicious Creamy Southern Black Eyed Peas using this low-effort... $img_2$