It’s better than spoon bread!
You are looking for a side dish that is both sweet and savory? This is not a dessert-level sweet. We mean just the right amount of sweetness to add depth and greatness. This is our cheesy, quick corn sour cream casserole. You only need one box of corn muffin mix (essentially, cornbread). This is the best way to get started. This recipe is an ensemble of ingredients that create something extraordinary.
Serves 6-8
50 minutes
INGREDIENTS
1/2 cup (1 stick) unsalted butter, melted
1 (8.5 oz.) box corn muffin mix
1 (13.25 oz.) can whole corn kernels, undrained
1 (13.25 oz.) can creamed corn
1 large egg
2 cups sharp cheddar cheese, grated, divided
1/2 cup sour cream
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
PREPARATION
Preheat oven to 350º F.
Combine melted butter, corn muffin mix, corn (regular and creamed corn), egg and 1 cup cheddar cheese in a 9×13-inch baking dish, mixing until fully combined.
Spoon sour cream over corn mixture, then gently swirl it in using a knife or tooth pick.
Top with remaining 1 cup cheddar cheese.
Place baking dish in oven and bake for 40-45 minutes, or until center is cooked through and knife inserted in center comes out clean.
Remove from oven and serve hot.
