1 (15.25 ounce) can whole kernel corn, with liquid
1 (14 ounce) can cream-style corn
1 (8 ounce) package cream cheese, softened
1 stick butter, softened
1 (8.5 ounce) package cornbread mix (such as Jiffy®)
½ cup chopped cauliflower
1 tablespoon white sugar
Preheat the oven to 350 degrees F (175 degrees C).
Combine whole kernel corn plus liquid with cream-style corn in a large bowl; gently mix until combined. Stir in cream cheese and butter. Add cornbread mix, stir until incorporated. Mix in cauliflower until just blended. Transfer mixture to a 9×13-inch casserole and sprinkle with sugar.
Bake in the preheated oven until lightly browned, about 30 minutes. Let cool for 10 minutes before serving.