Ingredients:

  • 8.5 oz Jiffy Corn Muffin Mix
  • 15 oz whole kernel corn, drained
  • 14.75 oz cream-style corn
  • 1 cup plain Greek yogurt or sour cream
  • 0.25 cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 23x23 cm ceramic baking dish or a 25 cm cast iron skillet. Note: Greasing ensures the crispy edges don't stick to the pan.
  2. In a large mixing bowl, whisk the two eggs vigorously for about 60 seconds until they are pale and foamy.
  3. Whisk in the 0.25 cup melted butter and the 1 cup Greek yogurt until the mixture is smooth and emulsified.
  4. Stir in the 15 oz drained whole kernel corn and the 14.75 oz cream style corn, ensuring even distribution.
  5. Gently fold in the 8.5 oz corn muffin mix, 0.5 tsp sea salt, and 0.25 tsp black pepper until just combined. Note: Over mixing will make the casserole tough rather than tender.
  6. Pour the batter into the prepared baking dish and bake for 45 minutes until the center is set and edges are deep golden brown.
  7. Check the center with a toothpick; it should come out clean but moist, not coated in liquid batter.
  8. Remove from the oven and let it rest for at least 5 to 10 minutes to allow the starches to firm up.
  9. Serve warm directly from the dish for the best texture and flavor. Chicken Penne Casserole in 40 Minutes — Master this comforting Chicken Penne Casserole with a shatteringly crisp topp...Leftover Turkey Noodle Casserole: 40 Min — Master this leftover Turkey Noodle Casserole recipe using a scratch-made, vel...Big Mac Tot Casserole: Crispy Tater Tot Bake — This Big Mac Tot Casserole captures iconic burger flavor with a crispy potato... $img_2$