Ingredients:

  • 15 oz Whole kernel corn, canned or frozen, drained well
  • 15 oz Cream style corn
  • 8 oz Full-fat cream cheese, cubed and softened
  • 0.5 cup Unsalted butter, melted
  • 0.5 cup Full-fat sour cream
  • 8.5 oz Boxed corn muffin mix (Jiffy)
  • 1 cup Sharp cheddar cheese, shredded and divided
  • 0.25 tsp Garlic powder
  • 0.25 tsp Smoked paprika

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the melted butter and softened cream cheese until the mixture is smooth and pale yellow with no large lumps remaining.
  2. Gently fold in the sour cream, followed by the drained whole kernel corn and the cream-style corn using a silicone spatula.
  3. Gradually stir in the boxed corn muffin mix, garlic powder, and 1/2 cup of the shredded cheddar cheese until just combined.
  4. Pour the mixture into a 9x13 inch ceramic baking dish, spreading it into an even layer.
  5. Bake for 25 minutes until the edges are bubbling. Top with the remaining 1/2 cup of cheddar cheese and a dusting of smoked paprika.
  6. Bake for an additional 5 minutes or until the center has a slight wobble but is mostly set. Remove from the oven and let rest for 5 minutes before serving to allow the residual heat to finish the emulsification process.