This recipe comes out of the Magnolia Cookbook and is a true winner. When I told my husband I was going to try it he was like “Why not just make cornbread?” However, after he went back for seconds he told me that he was glad I didn’t just make cornbread. It makes a lot so would be a great potluck dish or I would even consider serving it for Thanksgiving dinner.
- 1 stick of salted butter, melted
- 1 14.75 oz can of creamed corn
- 1 15 oz can of corn, drained
- 1 cup sour cream
- 2 large eggs, lightly beaten
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 8.5 oz box corn muffin mix*
Preheat the oven to 350. Generously butter a 2 1/2 quart casserole dish. Melt the stick of butter and pour it into a large bowl. Add the creamed corn and corn kernels and stir to combine. Stir in the sour cream, eggs, sugar and salt. Add the cornbread mix and stir only until the dry ingredients are incorporated. Scrape into the prepared dish. Bake until golden on top and nearly set in the center, mine took about 45 minutes. It will look slightly undercooked in the middle but will set as it cools. Cool for 15 minutes before serving.
*If you are like me and don’t have any boxed corn bread mix on hand, check out my homemade version!