If you want to add some more cheddar to the top just wait until the last 5-10 minutes. Sprinkle a bit more on so it can melt, we love this. You can use 13- by 9 inch fits better.

**Directions: Jiffy Creamed Corn Casserole**

Begin by preheating your oven to a cozy 350°F (175°C). To prepare your baking dish, lightly grease a 13-by-9-inch casserole dish with either rich butter or a convenient baking spray, ensuring an easy release once your casserole is cooked.

In a skillet over medium heat, pour in some vegetable oil to create a warm base. Add in the finely chopped onion, shallot, jalapeño, and green onions. Sauté these vibrant vegetables, stirring occasionally, until they soften, and their fragrant aromas begin to fill your kitchen, which should take about 8 minutes. Season the mixture with a pinch of salt and pepper, continuing to stir until the vegetables are aromatic, roughly another 2 minutes.

In a large mixing bowl, combine creamy and inviting ingredients: add the tangy sour cream, sweet whole corn kernels, rich creamed corn, and a box of corn muffin mix. Crack in the eggs and sprinkle in a bit of salt. Stir everything together gently until the mixture is uniform and well blended. Once the vegetable mixture has cooled slightly, add it to the bowl, folding it in to incorporate all the flavors.

Carefully spoon the vibrant mixture into the prepared baking dish, spreading it evenly to ensure uniform cooking.

Place the dish in the preheated oven and bake for 50 to 60 minutes, or until the casserole is puffed up in the center and the top is a beautiful light golden brown. 6. Once done, allow the casserole to cool for about 5 minutes before serving, letting the delicious aromas waft through the air, tempting everyone to dive in. Enjoy!