1 (15 oz) can whole-kernel sweet corn (unsalted), drained
1 box (8.5 oz) Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 tsp Dijon mustard
1/2 tsp black pepper
1 cup shredded cheddar cheese
Chopped chives, for serving
Directions
Heat the oven to 350F and grease a baking dish.
In a large bowl, combine the creamed corn, Jiffy mix, sour cream, melted butter, Dijon, and black pepper with an electric mixer, then fold in the drained sweet corn.
Pour into the baking dish and top with the shredded cheddar.
Bake uncovered about 45 minutes, until set and golden brown. The crispy edges set it apart.
Let cool 5 minutes to firm up, then top with chives before serving.
Ingredient list from Jordan Zelesnick's caption; quantities follow the classic Jiffy corn-casserole ratios. Full recipe at jz-eats.com. From jz-eats on Instagram.
