1. Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Mix the Ingredients: In a large bowl, combine the whole kernel corn, creamed corn, sour cream, melted butter, and Jiffy corn muffin mix. Stir until all ingredients are fully blended.
3. Add Cheese (Optional): If you’re using shredded cheddar cheese, fold it into the mixture.
4. Bake: Pour the mixture into the prepared baking dish and smooth the top with a spatula. Bake for 45-55 minutes, or until the top is golden brown and the center is set.
5. Cool and Serve: Let the casserole cool for 10-15 minutes before serving. This helps the flavors settle and makes it easier to slice.

Tips for Success:

• For a Creamier Texture: Add an extra tablespoon of butter or sour cream.
• Baking Adjustments: If the top browns too quickly, cover the dish with foil during the last 15 minutes of baking.
• Customize the Flavor: Add diced jalapeños for a spicy kick, or sprinkle paprika on top for added depth.

Storage Instructions:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze: Freeze for up to 2-3 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
• Reheat: Warm in a 350°F oven for 20-25 minutes or microwave in 1-minute intervals until heated through.