I literally got it mixed up in 5 minutes then all I had to do was let it bake. This casserole is a creamy, moist version of the best corn bread you can imagine. It will surely be a hit on any Thanksgiving table. Enjoy!
- 1 (15 1/4 oz.) can whole kernel corn, drained
- 1 (14 3/4 oz.) can cream-style corn
- 1 (8 oz.) package corn muffin mix
- 1 cup sour cream
- 1/2 stick butter, melted
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Source: Adapted from Food Network