Description
This comforting Southern-style side dish perfectly balances the sweetness of corn with the moist, crumbly texture of golden cornbread. Using a simple blend of whole kernel and cream-style corn mixed with sour cream and butter, this casserole creates a tender, creamy center with a beautiful golden crust. It is a foolproof addition to any holiday table or casual family meal, requiring minimal effort to deliver maximum, crowd-pleasing flavor.
Ingredients
1 box (8.5 oz) cornbread mix
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) cream-style corn
1 cup sour cream
1/2 cup unsalted butter, melted and slightly cooled
2 large eggs, lightly beaten
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a 9×9 inch baking dish with non-stick cooking spray or butter.
Combine the drained whole kernel corn, cream-style corn, sour cream, and melted butter in a large mixing bowl.
Add the lightly beaten eggs to the corn mixture and stir until well combined.
Fold the dry cornbread mix into the wet ingredients until no large lumps of dry powder remain.
Pour the batter into the prepared baking dish.
Bake for 45 to 50 minutes until the edges appear golden brown and a toothpick inserted into the center comes out mostly clean.
Allow the casserole to cool for 10 minutes before serving.
Notes
Ensure the whole kernel corn is thoroughly drained to maintain the ideal texture. Using full-fat sour cream is recommended for the best flavor and moisture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 12g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg