Cornbread Casserole

Ingredients

  • 6 tablespoons unsalted butter, melted and cooled slightly, plus more for greasing
  • 1 cup sour cream
  • 1 large egg
  • 1 teaspoon kosher salt
  • 3/4 teaspoon pepper
  • One 8-ounce package corn muffin mix
  • One 1-pound bag frozen corn, thawed
  • One 15-ounce can cream-style corn
  • 4 ounces sharp cheddar cheese, coarsely grated 2 scallions, thinly sliced

Info

  • Prep: 10
  • Cook: 1 hour
  • Serves: 8-10 as side dish
  • Source
stars  from 1 votes

Directions

  1. Preheat the oven to 350°. Generously grease a 9-inch-square baking dish.
  2. In a large bowl, whisk the sour cream with the 6 tablespoons of melted butter, the egg, salt and pepper. Whisk in the corn muffin mix until combined. Using a rubber spatula, fold in the thawed corn, canned corn, cheddar and scallions. Spread the casserole mixture in the prepared dish and bake for about 1 hour, until puffed and golden brown. Serve.
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