Ingredients
Scale
- 1 can (15.25 ounces) whole kernel corn, drained
- 1 can (14.75 ounces) cream-style corn
- 1 package (8.5 ounces) corn muffin mix
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups sharp cheddar cheese, shredded (divided)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or a 2-quart casserole dish with butter or non-stick spray.
- In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter.
- Stir in 1 cup of the shredded cheddar cheese until well combined.
- Pour the mixture into the prepared baking dish and spread it out evenly with a spatula.
- Bake for 45 to 50 minutes. The center should be set but still slightly soft, and the edges should be golden brown.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
- Return the dish to the oven for another 5 to 10 minutes until the cheese is completely melted and bubbly.
- Remove from the oven and let it stand for 5 to 10 minutes before serving. This helps the casserole set properly.
- Cook Time: 1 hour