A delightful twist on the classic corn casserole, this recipe adds a touch of cheese and a crispy topping for an irresistible dish.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the sweet corn, sour cream, shredded cheddar cheese, cornmeal, salt, and black pepper. Mix until well blended.
Ensure the ingredients are evenly mixed for a consistent flavor.
Pour the mixture into a greased casserole dish and spread it out evenly.
Greasing the dish prevents sticking and makes cleanup easier.
In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
The butter helps the breadcrumbs brown nicely during baking.
Bake in the preheated oven for 45 minutes, or until the top is golden brown and the casserole is set.
Check the casserole at 40 minutes to ensure it doesn't overbake.
Remove from the oven and let it cool for 5 minutes before serving.
Letting it cool slightly helps the casserole set and makes serving easier.
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