THE INGREDIENTS LIST:
1 large Can.Of whole kernel corn – drained.
1 large Can.Of cream-style corn.
1 Cup.Of sour cream.
1/2 Cup.Of unsalted butter, melted.
1 Pkg.Of cornbread mix.
2 large beaten eggs.
1 Cup.Of shredded cheddar cheese.
Salt and pepper to taste.
Optional toppings: chopped green onions, crispy bacon bits.
To start, prepare your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a 9-by-13-inch baking dish by greasing it well.
In a large bowl, combine the cream-style corn and the drained whole-kernel corn. The dish benefits from the texture and creaminess brought by the two types of corn.
Whisk in the melted butter and then stir in the sour cream and shredded cheddar cheese. The casserole benefits from the thick and creamy basis provided by these components.
Mix in the cornbread mix gradually. In addition to its thickening purpose, this ingredient gives the dish the familiar cornmeal taste and texture.
In a separate dish, beat the eggs, and then add them to the rest of the ingredients. This action strengthens the casserole by binding the components together.
Add some salt and pepper to taste to the mixture. Keep in mind the sweetness of the corn when deciding how much spice to add. The mixed ingredients should be poured into the prepared baking dish and spread out evenly.
Bake for 45-50 minutes in a preheated oven, or until the top is a gorgeous golden brown and the casserole is set.
To add a new dimension of taste and aesthetic appeal to the dish, you may top it with chopped green onions or crispy bacon pieces.
Before serving, let the Corn Casserole come to room temperature if possible. It complements many different entrees and is likely to be a success at any social gathering.