Golden Corn Casserole with Creamy Cheddar and Cornbread (Print version)

A creamy corn casserole baked with cheddar, sour cream, and cornbread mix until golden, tender, and easy to scoop.

# Ingredients:

01 - 1 can (15 oz or 425 g) whole kernel corn, drained

02 - 1 can (15 oz or 425 g) cream-style corn

03 - 1 cup (240 g) sour cream

04 - 1/2 cup (115 g) unsalted butter, melted and slightly cooled

05 - 2 large eggs

06 - 1 box (8.5 oz or 240 g) corn muffin or cornbread mix

07 - 1 1/2 cups (170 g) shredded sharp cheddar cheese, divided

08 - 1/2 teaspoon kosher salt, optional

09 - 1/4 teaspoon black pepper

10 - Butter or nonstick spray, for greasing

01 - Heat the oven to 350°F (175°C). Grease a 9 by 13 inch baking dish with butter or nonstick spray.

02 - In a large bowl, stir together the drained whole corn, cream-style corn, sour cream, melted butter, and eggs until evenly combined.

03 - Add the cornbread mix, salt, and pepper. Fold gently until no dry patches remain, taking care not to overmix.

04 - Fold in 1 cup of the cheddar. Spread the mixture into the prepared baking dish and sprinkle the remaining 1/2 cup cheddar over the top.

05 - Bake for 45-55 minutes, until the top is golden, the edges are set, and the center has only a slight wobble.

06 - Let the casserole rest for 10 minutes before scooping or slicing. Serve warm.

01 - Best served warm after a 10 minute rest.

02 - Can be assembled one day ahead and baked from chilled.

03 - Use freshly shredded cheddar for the smoothest melt.