A delightful twist on the classic cornbread casserole, this recipe combines sweet corn and a touch of creaminess for a dish that's perfect for any occasion.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a consistent texture.
In a mixing bowl, whisk together the eggs and sour cream until smooth.
Whisking thoroughly helps to incorporate air, making the mixture lighter.
Add the whole kernel corn and cornbread mix to the bowl, and stir until just combined.
Avoid overmixing to keep the batter tender.
Melt the butter and pour it into the mixture, stirring gently to combine.
Melted butter adds richness and moisture to the batter.
Pour the mixture into a well-greased 8x8 casserole dish, spreading it evenly.
Greasing the dish prevents sticking and makes cleanup easier.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Check for doneness by inserting a toothpick; it should come out clean.
Let the cornbread bake cool slightly before serving. Enjoy!
Allowing it to cool helps it set and makes slicing easier.
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