Corn Casserole Baked (Print Version)

# Ingredients:

→ Core Elements

01 - 240 grams sour cream
02 - 2 large eggs
03 - 115 grams unsalted butter, melted
04 - 425 grams cream-style corn
05 - 240 grams corn bread mix
06 - 425 grams whole kernel corn, drained

→ Optional Add-ins

07 - 0.5 grams ground black pepper
08 - 100 grams shredded cheddar cheese
09 - 2.5 grams salt

# Instructions:

01 - Set your oven to 175°C. Coat a 23×23 cm or 23×33 cm pan with either butter or a nonstick spray.
02 - Combine the sour cream, melted butter, eggs, whole kernel corn, and cream-style corn in a big bowl. Stir everything together well.
03 - Toss in the corn bread mix next and gently mix until everything is just blended. Don't overdo it to keep the texture nice.
04 - If using, fold the shredded cheddar cheese into the batter to make it richer and creamier.
05 - Transfer the batter into your greased pan and smooth out the surface using a spatula.
06 - Bake for 45–55 minutes, until the top is golden and the middle has set. A toothpick inserted in the center should come out mostly clean.
07 - Let it sit for about 5–10 minutes to firm up a bit before cutting and serving.

# Notes:

01 - Grating cheese fresh from a block adds more flavor and moisture than using prepackaged shredded cheese.
02 - You can assemble this ahead, store it in the fridge, and bake right before it's time to eat.

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