Ingredients
- 1 15-ounce can whole kernel corn drained
- 1 15-ounce can creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 8.5-ounce package corn muffin mix
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
- In a large bowl, mix together the whole kernel corn, creamed corn, sour cream, melted butter, and eggs until well combined.
- Stir in the corn muffin mix and half of the shredded cheddar cheese until just combined; avoid overmixing.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the remaining cheddar cheese over the top of the casserole.
- Bake for 45 minutes, or until the casserole is set and the top is golden brown.
