Ingredients
Scale
- 1 (15.25 oz) can whole kernel corn, drained
- 1 (14.75 oz) can cream-style corn
- 1 cup sour cream
- 1 stick (1/2 cup) unsalted butter, melted
- 1 (8.5 oz) package cornbread mix
- 2 large eggs, at room temperature
- 1 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- First, I preheat my oven to 350°F (175°C). While it’s heating up, I spray my 9×13 inch baking dish with non-stick cooking spray. I’ve learned that this simple step makes serving and cleanup so much easier.
- In my large mixing bowl, I combine both types of corn. The contrast between the whole kernels and creamy style corn creates such an interesting texture that I’ve come to love.
- Next, I add the sour cream and melted butter. I make sure the butter isn’t too hot when I add it I’ve found that room temperature ingredients blend much better together.
- I whisk my eggs in a separate small bowl before adding them to the mixture. This extra step ensures they’re well incorporated throughout the casserole.
- Then, I add the cornbread mix, salt, and pepper. I fold everything together until it’s just combined. Over-mixing can make the casserole heavy, so I’m always gentle with this step.
- I pour the mixture into my prepared baking dish, spreading it evenly with my spatula. Then I sprinkle the shredded cheese on top.
- Into the oven it goes for 45-50 minutes. I know it’s done when the edges are slightly golden brown and the center is set but still slightly jiggly.
- I always let it rest for about 10 minutes before serving. This cooling time helps it set up perfectly and makes it easier to portion.
Notes
Bringing cold ingredients to room temperature makes a huge difference in the final texture. I always set out my eggs and sour cream about an hour before starting. When melting the butter, I let it cool slightly so it doesn’t cook the eggs when mixed in.
I’ve found that grating my own cheese, rather than using pre-shredded, creates a creamier melt and better texture. For the best results, I don’t overmix the batter just until the ingredients are combined.
This keeps the casserole light and fluffy. I’ve learned to check the casserole a few minutes before the recommended baking time since all ovens are different. A slight jiggle in the center is perfect it will continue to set as it cools.
- Prep Time: 10 minutes
- Cook Time: 45 minute
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/10th of the casserole
- Calories: 410 kcal
- Sugar: 11 g
- Sodium: 772 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 40 mg