Corn Casserole – Preppy Kitchen

Notes
Use room temperature ingredients. Let the eggs and sour cream come to room temperature before you start this dish. Eggs will take 30 minutes to 1 hour to reach room temperature, and sour cream takes about an hour. Cold ingredients are harder to incorporate and might not yield a creamy batter.
Jazz up the flavor. Sauté 1 diced yellow onion, 2 minced garlic cloves, and 2 tablespoons of chopped fresh thyme leaves in the butter. Whisk together the sour cream and eggs, then stir in the onion mixture and corn along with the remaining ingredients.
Add sugar. While I prefer this easy casserole on the more savory side, you can add 2 tablespoons of granulated sugar to the sour cream and egg mixture for more sweetness. (Add it along with the corn.)
Add cheese. For extra creaminess and comfort, add 1 cup of shredded cheese like gruyere, Swiss, or cheddar cheese into the batter before pouring it into the pan. Buy a block of cheese and shred it at home. Pre-shredded cheese has additives to prevent clumping, and it therefore doesn’t melt very well.

Servings8 servings
AuthorJohn Kanell

Equipment
8×8” casserole dish

Ingredients
1 (8-ounce) box cornbread mix (like Jiffy Corn Muffin Mix)
1 (15-ounce) can whole kernel corn drained
1 (15-ounce) can creamed corn
2 large eggs
1 cup sour cream (120g)
½ cup unsalted butter melted
Salt and pepper to taste

Instructions
Preheat the oven to 350°F. Lightly grease an 8×8-inch baking dish.
In a large mixing bowl, combine the sour cream, egg, and melted butter, and whisk until well combined. Add the corn, creamed corn, cornbread mix, ¼ teaspoon of salt, and black pepper to taste. (Use more or less salt to taste depending on the salt levels in your canned corn.) Stir together until well combined and pour into the prepared casserole dish.

Bake for 40 to 45 minutes or until the top and edges are golden brown, and the center is only slightly jiggly when gently shaken. Let cool for a few minutes before serving warm.