CHEESY CREAM CHEESE CORN CASSEROLE

INGREDIENTS:

1 can (15 oz) whole kernel corn, drained
1 can (15 oz) creamed corn
8 oz cream cheese, softened and cubed
1/4 cup unsalted butter, melted
1 box (8.5 oz) Jiffy corn muffin mix
2 large eggs
1/2 cup sour cream
1 cup shredded cheddar cheese (plus extra for topping, if desired)

INSTRUCTIONS:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or deep casserole dish.
In a large mixing bowl, combine the whole kernel corn, creamed corn, softened cream cheese, melted butter, and sour cream. Stir until the cream cheese is mostly blended.
Add the Jiffy corn muffin mix and eggs to the bowl, stirring until just combined. Fold in the shredded cheddar cheese.
Pour the mixture into the prepared baking dish. Spread evenly with a spatula. Top with additional shredded cheese, if desired.
Bake in the preheated oven for 45-50 minutes, or until the top is golden and the center is set. A toothpick inserted into the middle should come out clean.
Let the casserole cool for 5-10 minutes before serving. Serve warm and enjoy its creamy, cheesy goodness!
Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour | Servings: 8