Ingredients:
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 (8.5 ounce) package dry cornbread mix
1 cup sour cream
1/2 cup butter, melted
2 eggs, beaten
Instructions:
Preheat the oven to 350 degrees F . Lightly grease a 9×9-inch baking dish.
Combine the whole kernel corn, creamed corn, dry cornbread mix, sour cream, melted butter, and beaten eggs in a medium-sized bowl and stir until thoroughly blended.
Fill the baking dish with the mixture by spooning it in.
Bake in the preheated oven for about 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
You can make this corn casserole ahead of time by following the instructions above and then covering the cooled casserole tightly with storage wrap. It may be kept in the fridge for up to two days.
. To reheat, preheat the oven to 300 degrees F and warm the casserole for 10-20 minutes, or until heated through.
If you want to freeze the corn casserole, wrap it in a layer of storage wrap and then in a layer of aluminum foil. It has a maximum three-month freezing period.. To thaw, place it in the refrigerator overnight, and then reheat in the oven or microwave before serving.