Jiffy Corn Casserole

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ingredients 8 Tbsp. butter (1 stick) 15 oz. can whole corn kernels 15 oz. can creamed corn 8.5 oz. box Jiffy corn muffin mix, regular or vegetarian 1 cup sour cream 2 large eggs 1/2 cup shredded mild cheddar cheese cooking spray or butter to grease baking dish method Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch or other 2-quart baking dish with cooking spray or butter. Melt 8 tablespoons unsalted butter in the microwave in a large microwave-safe bowl. (Alternatively, melt on the stovetop and transfer to a large bowl.) Set aside until warm to the touch. Meanwhile, drain 1 (15-ounce) can corn kernels. Add 1 cup sour cream and 2 large eggs to the butter and whisk to combine. Add the corn kernels and 1 (15-ounce) can creamed corn and stir to combine. Add 1 box Jiffy mix and stir until well combined. Pour into the baking dish and smooth the top. Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 50 minutes. Sprinkle top with cheese, and bake for another 10 minutes or until cheese has melted and slightly browned. Let cool for 10 minutes before serving. 6–8 servings : Charles Nyström Sublett variations Substitute Heluva Good French Onion Dip for sour cream