Preheat the oven to 350°F. In a large bowl, whisk together the corn bread mix, creamed corn, drained whole kernel sweet corn, sour cream, black pepper, melted butter, and Everything But the Elote mix (if using) until a thick batter forms.

Grease a casserole dish with butter or cooking spray. Pour in the batter and spread it to the sides of the dish.

Bake for 60-65 minutes, or until the center of the casserole is set. Remove from the oven and let it sit at room temperature for 30 minutes for best results (if serving right away).

FOR 24-48 HOURS IN ADVANCE: Cool until the casserole is no longer steaming. Cover with foil and chill for up to 2 days. Prior to serving, bring the casserole to room temperature. Reheat at 350°F for 25-30 minutes. Sprinkle on fresh parsley prior to serving.

FOR FREEZING (UP TO 6 WEEKS AHEAD): Cool to room temperature to prevent condensation from forming on the plastic wrap. Cover tightly in plastic wrap, then wrap the entire casserole dish with foil. Freeze for up to 6 weeks. Thaw in the fridge for 24 hours, then bring to room temperature prior to reheating. Reheat at 350°F for 25-30 minutes. Sprinkle on fresh parsley prior to serving.