Ingredients:

  • 1 Tbsp Unsalted Butter (for greasing)
  • 1 (15-ounce) can Creamed Corn, undrained
  • 1 (15-ounce) can Whole Kernel Corn, well drained
  • 1 cup full-fat Sour Cream
  • 2 Large Eggs, lightly whisked
  • 1 (8.5-ounce) box Cornbread Mix (dry mix only)
  • 4 Tbsp Unsalted Butter, melted
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper

Instructions:

  1. Preheat the oven to 375°F (190°C). Use 1 tablespoon of softened butter to thoroughly grease the bottom and sides of the 8x8 inch baking dish.
  2. Gently melt the 4 tablespoons of butter (either on the hob or in the microwave) and set aside to cool slightly.
  3. In the large mixing bowl, lightly whisk the 2 eggs until just combined. Stir in the sour cream and the melted butter.
  4. Tip in the can of creamed corn (undrained) and the can of whole kernel corn (drained). Stir gently to incorporate.
  5. Slowly sprinkle the box of cornbread mix over the wet ingredients. Fold the mixture gently until just combined. Avoid overmixing.
  6. Stir in the kosher salt and black pepper.
  7. Pour the corn mixture evenly into the prepared baking dish.
  8. Place the dish into the preheated oven. Bake for 45 to 50 minutes.
  9. Test for Doneness: The casserole is finished when the edges are set and a golden brown colour, and the center is mostly firm. A wooden skewer inserted should come out mostly clean.
  10. Remove the casserole from the oven. Let it rest on a wire rack for 5 to 10 minutes before serving. This resting period allows the structure to set properly.