A rich, cheesy, and comforting corn casserole made with pantry staples. Perfect as a side dish for holidays, potlucks, or weeknight dinners.

1 can (15.25 oz) whole kernel corn, drained

1 can (14.75 oz) cream-style corn

1 cup sour cream

1/2 cup melted butter

1 package (8.5 oz) corn muffin mix

1 cup shredded cheddar cheese

Salt and pepper to taste

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Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, melted butter, corn muffin mix, and half of the cheddar cheese.
Season with salt and pepper, and stir until well mixed.
Pour the mixture into a greased casserole dish and top with the remaining cheese.
Bake for 45–50 minutes, until the top is golden brown and the casserole is set.

Add chopped green chilies or jalapeños for a spicy variation.

Stir in cooked bacon or diced bell peppers for more texture.

Use honey cornbread mix and a teaspoon of sugar for a sweeter version.

Try Monterey Jack or a Mexican cheese blend for different flavors.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.