Preheat the Oven

Preheat your oven to 350°F (175°C).

Place a stick of butter in an 8×8 or 9×9-inch glass baking pan.

Put the pan in the preheated oven and let the butter melt completely.

Carefully remove the pan from the oven and use a spatula or pastry brush to spread the melted butter up the sides of the pan. This will prevent the mixture from sticking while baking.

Open a can of whole corn kernels, drain it (press the lid down to remove excess liquid), and add the drained corn to the pan with the melted butter.

Open a can of creamed corn and add the entire contents to the pan.

Add 1 cup of sour cream, 3 tablespoons of sugar, and 1/2 teaspoon of kosher salt (use 1/4 teaspoon if using table salt).

Add an 8-ounce box of Jiffy corn muffin mix to the pan.

Use a spatula to stir everything together until well combined, making sure to scrape down the edges.

Bake in the preheated oven at 350°F for 35-40 minutes.

The edges should turn golden brown and pull away from the sides of the pan.

When you gently shake the pan, the center should no longer jiggle more than the edges.

Use a toothpick to test for doneness; if it comes out clean (no wet batter), the casserole is ready.

Let the casserole cool on a wire rack for a couple of minutes.

Serve warm and enjoy!