Ingredients
Scale
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn
- 1 box (8.5 oz) corn muffin mix
- 1 cup sour cream
- 1/2 cup butter, melted
- 2 large eggs
- 1/4 cup sugar
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish with butter.
- In a large mixing bowl, combine whole kernel corn and creamed corn until mixed.
- Fold in the corn muffin mix using a spatula.
- In another bowl, beat the eggs until fluffy.
- Mix sour cream and melted butter in a separate bowl until smooth.
- Add sugar and salt to the sour cream mixture; stir to combine.
- Combine all mixtures into one bowl; stir gently until just mixed.
- Pour the batter evenly into the prepared baking dish.
- Bake for 45-50 minutes until golden brown on top; check doneness with a toothpick.
- Cool for 10 minutes before serving warm.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 270
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg