Start by preheating your oven to 350°F (175°C). A hot oven is essential for creating that golden, crispy top.

Grease a 9x13 inch baking dish with a little butter or cooking spray. This ensures your casserole won't stick when it's time to serve.

In a large mixing bowl, add the box of Jiffy cornbread mix. Next, pour in the drained whole kernel corn and the creamed corn. Give everything a good stir.

In another bowl, combine the sour cream, melted butter, and beaten eggs. Mix well until fully incorporated. This mixture brings the creaminess to the casserole.

Pour the wet ingredients into the corn mixture. Stir gently until the two parts are well combined.

Feel free to mix in the shredded cheddar cheese and chopped green onions at this stage. If you’re using honey or smoked paprika, now’s the time to add those as well. Stir carefully to ensure even distribution.

Sprinkle salt and freshly cracked black pepper to taste. Remember, seasoning can enhance all the flavors, so don't hold back!

Pour the entire mixture into your prepared baking dish. Spread it evenly, and place it in the preheated oven. Bake for about 45 minutes, or until the top is golden brown and a toothpick comes out clean.

Once baked, remove it from the oven and let it rest for 10 minutes. This rest period allows it to firm up a bit, making it easier to serve.