Ingredients
- 2 cans whole kernel corn 15 ounces each, drained
- 1 can cream-style corn 15 ounces
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 2 large eggs beaten
- 1 box corn muffin mix 8 1/2 ounces
- 2 cups shredded cheddar cheese
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
- In a large bowl, combine the drained whole kernel corn, cream-style corn, sour cream, melted butter, and beaten eggs. Mix well.
- Stir in the corn muffin mix until just combined, then fold in 1 1/2 cups of the shredded cheddar cheese.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Bake for 40 minutes, or until the casserole is set and the top is golden brown.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.