Heat the oven: Heat the oven to 350°F and grease an 8x8 inch baking dish or a 2-quart casserole dish with butter.

Drain the corn: Pour the whole kernel corn into a strainer and let it drain a couple of minutes, pressing gently with the back of a spoon. Wet corn is the most common reason this casserole comes out loose.

Whisk the wet ingredients: Beat the eggs in a large bowl, then whisk in the melted butter, sour cream, and creamed corn until the mixture is even and pale.

Add the corn and the mix: Stir in the drained kernel corn, then add the Jiffy mix dry from the box. Stir just until no floury pockets are left. The batter will be thick and lumpy, which is exactly right.

Bake: Spread the batter into the prepared dish and bake uncovered for 50-55 minutes, until the top is golden brown, the edges pull slightly away from the sides, and the center is set instead of jiggly. A toothpick in the middle should come out with moist crumbs, and an instant-read thermometer in the center should read at least 160°F, the USDA's temperature for egg dishes.

Rest before serving: Let it sit 10 minutes before scooping. It sets up as it cools and holds its shape far better than it does straight out of the oven.