Ingredients
Equipment
Method
- Preheat and prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish with butter or cooking spray.
- Mix ingredients: In a medium bowl, combine the drained whole kernel corn, creamed corn, dry cornbread mix, sour cream, melted butter, and beaten eggs. Mix until well combined and no dry spots remain.
- Transfer to baking dish: Pour the mixture into your prepared baking dish and spread evenly with a spoon or spatula.
- Bake: Place in the preheated oven and bake for 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the casserole cool for 5 minutes before serving. This helps it set up and makes it easier to cut and serve.
Notes
Make-ahead tips: This casserole can be assembled up to 2 days ahead and stored covered in the refrigerator. Add 10 extra minutes to baking time if cooking from cold.
Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat at 300°F for 10-15 minutes or microwave individual portions.
Variations: Try adding diced jalapeños, green onions, or shredded cheese for extra flavor. For a larger crowd, double the recipe and use a 9x13-inch baking dish.
Gluten-free option: Use a gluten-free cornbread mix to make this recipe suitable for those avoiding gluten.