Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1 box (8.5 oz) corn muffin mix (or corn bread mix)
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese (optional)
- 2 large eggs (optional for richer texture)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the drained whole kernel corn and cream-style corn. Stir in the sour cream and melted butter.
- Add the corn muffin mix to the bowl and stir until just combined. If using, beat in the eggs, salt, and pepper.
- Fold in half of the shredded cheddar cheese if using.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 35–45 minutes, or until the top is golden and the center is set, testing with a toothpick inserted near the center.
- Let the casserole rest for 10 minutes before serving.
Notes
For a sweeter casserole, consider adding sugar. For a crisper top, remove the foil for the last 5–10 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian