Step 1

Preheat oven to 350 F.

Step 2

In a large mixing bowl, make the corn muffin mix by combining flour, cornmeal, sugar, baking powder, and salt. Whisk together until evenly distributed and set aside.

Step 3

In a medium mixing bowl, whisk well to combine the wet ingredients including canned corn kernels, creamed corn, eggs, heavy cream, sour cream, and oil.

Step 4

Pour the wet mixture into the corn muffin mix and mix well using a rubber spatula until smooth and no dry ingredients are visible.

Step 5

Pour the batter into a 9x13-inch casserole dish and bake for 55-60 minutes until golden brown and fully set. A toothpick inserted into the center should come out clean. Optionally, sprinkle the corn casserole with cheddar cheese and bake for another 10-15 minutes until the melted cheese is bubbly.

Step 6

Let cool for 10 minutes and serve warm or at room temperature.