Ingredients
Scale
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- 1/2 cup melted butter
- 1 cup shredded cheddar cheese
- 1 box (8.5 oz) corn muffin mix
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
If you’re looking for substitutions, Greek yogurt can replace sour cream for a lighter twist, and you can use a Mexican cheese blend to add a bit of spice.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
- In a large mixing bowl, combine the whole kernel corn, creamed corn, sour cream, and melted butter. Stir until well blended.
- Add in the corn muffin mix, shredded cheddar cheese, salt, and black pepper. Mix until all the ingredients are just combined, being careful not to overmix.
- Pour the mixture into the prepared baking dish, spreading it evenly across the pan.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the casserole is set in the center. You’ll know it’s done when a toothpick inserted in the middle comes out clean.
- Allow the casserole to cool for about 10 minutes before serving. This step is crucial for the flavors to settle and makes slicing easier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
