- 1 can whole corn, drained
- 1 can creamed corn
- 8 ounces sour cream
- 2 eggs
- 1 box corn muffin mix
- 1 stick butter, melted
Preheat the oven to 350 degrees.
Spray a 1 ¾ quart casserole dish with nonstick spray.
In a separate bowl, mix the corn, sour cream and eggs. Don’t over mix, just enough so it’s blended. Pour the mixture into the casserole dish.
Sprinkle the box of corn muffin mix on top of the casserole. Use the unprepared mix, don’t try to make the corn muffins and then crumble them on top.
Then drizzle the melted butter as evenly as you can on top of the entire casserole. If you’re looking to cut down on the fat and calories a little bit you can use less butter and opt for the fat free sour cream.
Bake the entire casserole for an hour and a half. It will be basically set and not jiggly when it’s done. If the corn muffin mix on the top seems to get too brown, cover it with tin foil.