Ingredients
Ingredients
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can creamed corn
- 1 (8.5 ounce) package dry cornbread mix
- 1 cup sour cream
- 1/2 cup butter, melted
- 2 large eggs, beaten
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9×9-inch baking dish to prevent sticking.
- Combine Ingredients: In a medium bowl, stir together the drained whole kernel corn, creamed corn, dry cornbread mix, sour cream, melted butter, and beaten eggs until the mixture is well combined and smooth.
- Transfer Mixture: Spoon the prepared corn mixture evenly into the greased baking dish, spreading it out to ensure even cooking.
- Bake: Place the dish in the preheated oven and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Serve: Remove from oven and let slightly cool before serving. Enjoy your creamy, flavorful corn casserole as a delightful side dish!
Notes
- For a richer flavor, you can substitute sour cream with Greek yogurt.
- Adding shredded cheese or chopped green chilies can add a tasty twist.
- Ensure the baking dish is greased well to avoid sticking.
- If you prefer a sweeter casserole, add a tablespoon of sugar or honey.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
