Preheat your oven to 350°F (175°C). Grab a 10-12 inch cast iron skillet or any oven-safe skillet and grease it generously with butter or a non-stick spray. This is gonna help you get those crispy, golden edges.

In a large mixing bowl, add 1 cup of sour cream, 1/2 cup melted butter, and 2 large eggs. Whisk it all together until you get a smooth mixture. This is the base of your dish that’s gonna keep everything creamy and moist.

Now, stir in your 1 can of whole kernel corn (drained) and 1 can of creamed corn. This combo is what gives the casserole that deliciously sweet and tender texture.

Pour in 1 box of Jiffy Corn Muffin Mix and stir until it’s just combined. Be careful not to overmix—you still want a bit of that airiness to the dish. Season it with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of smoked paprika if you’re feeling adventurous.

If you want to add an extra layer of richness, fold in 1 cup of shredded cheddar cheese. The cheese melts into the casserole, giving it a creamy, savory flavor.

Now it’s time to pour that mixture into your pre-greased skillet. Use a spatula to spread it out evenly, making sure the top is smooth.

Once out of the oven, let your casserole cool for about 10 minutes. This helps it firm up and makes serving easier. If you like, sprinkle with some fresh parsley or chopped green onions for that extra pop of color and flavor.