Preheat your oven to 350 degrees F. While the oven is preheating, gather all your ingredients and make sure the whole kernel corn is properly drained.

In a large mixing bowl, add the eggs and whip them slightly with a fork. Add the melted butter and sour cream to the eggs. Then, add both cans of corn (one drained can of whole kernel corn and one can of creamed corn). Whisk everything together until well combined.

Pour the contents of the Jiffy Corn Muffin mix into the bowl with the wet ingredients. Stir until everything is thoroughly mixed together, ensuring there are no lumps and the mixture is smooth.

Butter an 8×8 inch casserole dish to prevent sticking. Pour the mixture into the prepared dish, spreading it out evenly to ensure uniform baking.

Place the casserole dish in the preheated oven and bake for 45 minutes, uncovered. When done, the top should be golden, the edges slightly cracked, and the middle should be firm to the touch without being jiggly.

Once the casserole is done baking, remove it from the oven and let it cool slightly. Serve warm. Enjoy your delicious corn casserole!