Corn Casserole

Name: Corn Casserole
Total time: 1 h 40 min
Ingredients: 1 (8-ounce) box cornbread mix (like Jiffy Corn Muffin Mix); 1 (15-ounce) can whole kernel corn drained; 1 (15-ounce) can creamed corn; 2 large eggs; 1 cup sour cream (120g); ½ cup unsalted butter melted; Salt and pepper to taste

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Servings: 8

Ingredients

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1 (8-ounce) box cornbread mix (like Jiffy Corn Muffin Mix)1 (15-ounce) can whole kernel corn drained1 (15-ounce) can creamed corn2 large eggs1 cup sour cream (120 grams)½ cup unsalted butter meltedSalt and pepper to taste

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Instructions

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Step 1

Preheat the oven to 350°F. Lightly grease an 8x8-inch baking dish.

Step 2

In a large mixing bowl, combine the sour cream, egg, and melted butter, and whisk until well combined. Add the corn, creamed corn, cornbread mix, ¼ teaspoon of salt, and black pepper to taste. (Use more or less salt to taste depending on the salt levels in your canned corn.) Stir together until well combined and pour into the prepared casserole dish.

Step 3

Bake for 40 to 45 minutes or until the top and edges are golden brown, and the center is only slightly jiggly when gently shaken. Let cool for a few minutes before serving warm.