Ingredients:

  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 can (15.25 oz) whole kernel sweet corn, drained
  • 1 can (14.75 oz) cream-style corn
  • 1 cup (240g) full-fat sour cream
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1 pinch cayenne pepper

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish generously with butter or non stick spray.
  2. Whisk the sour cream and melted butter in a large bowl until the mixture is silky and pale yellow.
  3. Fold in the cream style corn and the drained whole kernels.
  4. Sprinkle the Jiffy muffin mix and cayenne pepper over the wet ingredients.
  5. Stir gently by hand until no clumps of dry mix remain.
  6. Fold in half of the shredded cheddar cheese.
  7. Pour the batter into your prepared dish and smooth the top with a spatula.
  8. Bake for 45 minutes. At the 40 minute mark, sprinkle the remaining cheese on top and bake until the edges are golden and the center barely jiggles.