Ingredients
Scale
- 2 large eggs
- 1 cup sour cream
- 1 stick (1/2 cup) unsalted butter, melted
- 1 8.5oz box of cornbread mix (like Jiffy)
- 1 15 oz can whole sweet corn, drained
- 1 15 oz creamed corn
- A few turns of fresh black pepper
Instructions
- Preheat oven to 350F. Lightly grease or spray a 2-quart baking dish or 9x9 pan.
- In a large bowl, whisk together the eggs, sour cream, and butter until smooth.
- Add the cornbread mix, drained whole corn, creamed corn, and pepper. Mix until just combined.
- Pour into the prepared dish and bake on center rack, uncovered, for 50 minutes to an hour or until golden and center is set.
Notes
You can freeze this casserole by baking in a disposable aluminum pan, cooling to room temp, covering with foil, wrapping in plastic wrap, and freezing up to 3 months. See full freezing and thawing directions in the post.
Try fun additions such as: a cup of shredded cheddar and 4oz of diced jalapeno (seeds removed), mexican or spicy whole corn, or 8 ounces of cooked and drained sausage.
Casserole reheats easily by warming individual servings in the microwave.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Side Dish
- Method: Oven
