Description
A tender, custard-like casserole with sweet corn and a golden crust, perfect for holiday meals.
Ingredients
Scale
- 1 can whole kernel corn (15.25 ounces, drained)
- 1 can creamed corn (14.75 ounces, undrained)
- 1 box dry corn muffin mix (8.5 ounces)
- 1 cup sour cream
- 1/2 cup unsalted butter (melted and cooled slightly)
- 2 large eggs (lightly beaten)
- 1 cup shredded sharp cheddar cheese (divided)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch or 2-quart baking dish with nonstick spray or butter.
- In a large mixing bowl, whisk together the melted butter, sour cream, and lightly beaten eggs until smooth and thoroughly combined.
- Stir in the drained whole kernel corn, undrained creamed corn, dry corn muffin mix, salt, and black pepper using a rubber spatula just until no dry pockets remain. Fold in 1/2 cup of the shredded cheddar cheese.
- Spread the batter evenly into the prepared baking dish. Bake uncovered for 40 minutes, then sprinkle the remaining 1/2 cup of cheddar cheese over the top and bake for another 5 to 10 minutes until the edges are golden brown and the center is set with a slight gentle wobble.
- Allow the casserole to rest for 10 minutes at room temperature before scooping and serving warm.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Avoid overmixing once the dry corn muffin mix is added; gentle folding keeps the crumb light rather than dense. If baking ahead, assemble the batter up to 4 hours in advance, cover tightly, refrigerate, and add 5 minutes to the initial bake time.