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Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish.
In a large mixing bowl, combine the whole kernel corn, creamed corn, sour cream, and melted butter. Mix until everything is well incorporated.
Stir in the corn muffin mix and beaten eggs until just combined. If you’re adding cheese, fold in the shredded cheddar cheese at this stage.
Pour the mixture into the prepared baking dish and spread it out evenly.
Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the center is set. You can test it with a toothpick—if it comes out clean, it’s done!
Allow the dish to cool for about 10 minutes before serving.
Variations & Tips
For a bit of a kick, add a can of diced green chilies or some chopped jalapenos into the mix. You can also swap out the cheddar cheese for pepper jack for a spicier twist. If you prefer a sweeter version, add a few tablespoons of sugar to the mixture. Lastly, this dish can easily be made gluten-free by using a gluten-free corn muffin mix.