Ingredients
Method
- Preheat your oven to 350°F. Lightly grease a 2-quart casserole dish and set it aside.
- In a medium mixing bowl, blend together the melted butter and eggs until well combined. Add in the corn muffin mix, corn kernels, creamed corn, and sour cream. Stir the mixture until all ingredients are fully incorporated.
- Pour the batter into the prepared casserole dish, spreading it evenly.
- Bake in the preheated oven for 45-55 minutes, or until the top turns a golden brown and the center is set
Notes
Optional Additions:
After baking and allowing the casserole to cool, cover it with plastic wrap and refrigerate for up to 2 days. Reheat Before Serving:
When ready to serve, let the casserole come to room temperature for 30-60 minutes. Then, reheat in the oven at 350°F for 15-20 minutes or until thoroughly warmed.
- Add a burst of flavor with 2 tablespoons of minced onion, green onion, or jalapeño.
- For a savory twist, mix in crumbled bacon or bacon bits.
- Elevate the richness by folding in 1 cup of sharp cheddar cheese.
After baking and allowing the casserole to cool, cover it with plastic wrap and refrigerate for up to 2 days. Reheat Before Serving:
When ready to serve, let the casserole come to room temperature for 30-60 minutes. Then, reheat in the oven at 350°F for 15-20 minutes or until thoroughly warmed.