Cheesy Creamed Corn Casserole

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2 15-ounce (864.66 g) cans sweet whole kernel corn, drained 2 15-ounce (836.31 g) cans sweet cream style golden corn 2 8-ounce (467.77 g) packages corn muffin mix 2 cups (460 ml) sour cream 1 cup (227 g) unsalted butter, melted 6 ounces (170.1 g) cheddar cheese, shredded (about 1½ cups), divided

Ingredients

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– Preheat oven to 350 degrees F. Grease a 9×13-inch casserole dish; set aside.

In a large bowl, use a rubber spatula to mix together the corn, muffin mix, sour cream, melted butter, and 1 cup of the cheese.  

Pour the mixture into the prepared casserole dish and spread into an even layer. 

Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs attached.  

Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs attached.  

Allow the casserole to sit for at least 5 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.