Ingredients:

  • 1 box (8.5 oz / 240g) Jiffy Corn Muffin Mix
  • 1 can (15.25 oz / 432g) whole kernel corn, drained
  • 1 can (14.75 oz / 418g) cream-style corn, undrained
  • 1 cup (240g) sour cream
  • 1/2 cup (113g) salted butter, melted and cooled
  • 1 cup (113g) shredded cheddar cheese
  • 1/4 tsp (0.5g) cayenne pepper

Instructions:

  1. Preheat your oven to 180°C. Grease a 23x33cm baking dish with a bit of butter or non stick spray.
  2. Melt 113g of salted butter and let it cool for 3-4 minutes. Wait until it's lukewarm to the touch.
  3. In your large bowl, stir together 240g of sour cream and the melted butter. Mix until the yellow streaks disappear.
  4. Fold in 432g of drained whole kernel corn and 418g of undrained cream style corn. The mixture should look thick and chunky.
  5. Pour in the 240g box of Jiffy mix and 0.5g of cayenne pepper. Only stir until the dry flour disappears — don't keep going!
  6. Fold in 113g of shredded cheddar. Save a handful for the top if you like an extra cheesy crust.
  7. Pour the batter into your prepared dish. Smooth the top with your spatula so it bakes evenly.
  8. Place on the center rack for 45 minutes. Bake until the center jiggles slightly but the edges are set and golden.
  9. Let it sit for 10 minutes before serving. Wait for the internal starches to fully set.