Ingredients
Scale
- 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. Stir together until well combined.
- Pour the mixture into the prepared casserole dish.
- Bake for 40 to 45 minutes or until the top and edges are golden brown, and the center is slightly jiggly when gently shaken.
- Let cool for a few minutes before serving warm.
Notes
- Adjust salt to taste based on the salt levels in your canned corn.
- Serve warm for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg