Step by step

Method

4 steps

1. 1

   Heat the oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking dish.

2. 2

   In a large bowl, stir 1 box (8.5 oz) corn muffin mix, 1 can (15 oz) drained whole kernel corn, 1 can (15 oz) cream-style corn, 1 cup sour cream, ½ cup melted unsalted butter, 1 large egg, ½ teaspoon kosher salt, and 1 cup shredded cheddar if using, until no dry muffin-mix pockets remain. The batter will look thick and spoonable.

3. 3

   Spread evenly in the dish. Bake 45–55 minutes until the center is set (a knife comes out mostly clean) and the top is deep golden — jiggle the pan; the middle shouldn't wave like liquid.

4. 4

   Cool 10 minutes before scooping so it firms up. Serve warm. You want a golden, spoonable corn bake that's creamy inside with a set center — not a wet underbaked middle or a dry crumbly top.