Preheat the Oven:Preheat your oven to 375°F. Grease a 12-cup muffin tin or line with paper liners for easy removal.

Mix the Wet Ingredients:In a large mixing bowl, combine the melted butter, creamed corn, whole sweet corn (with liquid), sour cream, egg(s), and chopped green onion. Stir until well combined.

Add the Cornbread Mix and Seasoning:Add the box of Jiffy cornbread mix and 1 tablespoon of brown sugar to the wet mixture. Gently fold until just combined. Be careful not to overmix; a few lumps are fine.

Incorporate the Cheese:Fold in 1 cup of shredded cheddar cheese, making sure it’s evenly distributed throughout the batter. This step adds a delicious cheesy flavor and moisture to the muffins.

Scoop the Batter into the Muffin Tin:Using a spoon or ice cream scoop, evenly divide the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake the Muffins:Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve:Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm as a side dish or enjoy on their own with a pat of butter!