Ingredients:

  • 1 (15 ounce) can creamed corn (425g)
  • 1 (14.75 ounce) can whole kernel corn, drained (418g)
  • 1 (8.5 ounce) package corn muffin mix (240g)
  • 1/2 cup granulated sugar (100g)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 1 cup sour cream (227g)
  • 1/2 cup unsalted butter, melted (113g)
  • 2 large eggs, lightly beaten

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the creamed corn, drained corn, corn muffin mix, sugar, salt, and pepper.
  3. Add the sour cream, melted butter, and beaten eggs to the dry ingredients. Stir until just combined.
  4. Pour the mixture into the prepared baking dish.
  5. Bake for 35-40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
  6. Let the casserole cool for a few minutes before serving.