Description
A quintessential American comfort side dish that perfectly bridges the gap between savory flavor and naturally sweet vegetable profiles. This crowd-pleasing casserole combines golden whole kernel corn, creamy style corn, and a tender cornmeal base with sharp cheddar cheese and sour cream. The result is a luxurious, custard-like texture that remains moist and flavorful, making it the perfect accompaniment for family dinners, holiday gatherings, or roasted protein entrees.
Ingredients
2 cans (15oz) whole kernel corn, drained
1 can (15oz) cream style corn
1 box (8.5oz) sweet cornbread mix
1 cup sour cream
1/2 cup unsalted butter, melted and cooled
2 cups sharp cheddar cheese, hand-shredded
2 large eggs, room temperature
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Grease a 9×13 inch glass baking dish with non-stick spray.
In a large mixing bowl, whisk the eggs until fully combined.
Stir in the sour cream and melted butter until the mixture is smooth.
Fold in both the whole kernel and cream style corn with a rubber spatula.
Add the dry cornbread mix to the bowl.
Stir until just combined, ensuring the batter is uniform but not overworked.
Fold in the shredded cheddar cheese.
Pour the mixture into the prepared baking dish.
Bake for 45 minutes or until the center is set and the top is lightly golden.
Notes
Hand-shredding your cheddar cheese provides a much smoother melt compared to pre-shredded store-bought bags which often contain anti-caking agents. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 85mg