• Preheat the oven to 350°F. In a large mixing bowl, combine the creamed corn, whole kernel corn (drained), sour cream, melted butter, and Jiffy corn muffin mix, ensuring an even blend. Transfer the mixture into a greased 9x13-inch baking dish or a 10-inch cast iron skillet. Bake uncovered for 45 minutes. Sprinkle shredded cheddar cheese over the top and return to the oven for another 10 to 15 minutes, until a golden crust forms. Allow the casserole to rest for 5 minutes before serving.

Crock Pot Method

• In a large bowl, stir together the creamed corn, drained sweet corn, sour cream, melted butter, and corn muffin mix. Lightly grease the Crock Pot and pour in the mixture. Cook on high for 2 to 3 hours or on low for approximately 4 hours. Add shredded cheddar during the final 20 minutes of cooking. Ensure the center is fully set before serving.
• Notes
• Only the dry contents of the Jiffy box should be used—do not prepare it beforehand.
• Make-Ahead Option 1: Combine all ingredients except cheese, pour into a casserole dish, cover, and refrigerate. Let sit at room temperature for 30 minutes prior to baking.
• Make-Ahead Option 2: Bake the casserole covered at 350°F for 50 minutes, allow it to cool, then refrigerate. Before serving, top with cheese and warm at 300°F for 10 minutes covered, then bake uncovered at 350°F for 10–15 minutes until cheese is melted.
• Cheese may also be added prior to baking and cooked covered for 55–60 minutes as an alternative approach.