Cheesy Corn Casserole

This casserole is probably a vintage recipe by now. I have been making it my entire life. It is one of the first things to go whenever I take it to a potluck or serve it on a buffet table.

Ingredients

• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (14.75 ounce) can cream-style corm
• 1 cup sour cream
• 1/2 cup unsalted butter, melted
• 1 (8.5 ounce) box corn muffin mix
• 2 large eggs
• 1 cup shredded Cheddar cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Fresh chives or parsley (garnish)

Instructions

1. Heat oven to 350 degrees F, Grease a 9 x 13 inch baking dish.
2. In a large mixing bowl, combine the whole kernel corn, cream-style corn, sour cream, melted butter, corn muffin mix, large eggs, Cheddar cheese, salt and black pepper. Mix until all ingredients are well combined.
3. Pour the mixture into the prepared baking dish, spreading it out evenly.
4. Bake for 45 to 50 minutes or until the casserole is set in the center and the top is golden brown.
5. Remove from the oven and let it cool for a few minutes before serving.

Attribution

Photo credit: steamboatwillie33 / CC BY