Baked Corn Casserole

Ingredients

• 1 (15 oz) can creamed corn
• 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.