Granny’s Corn Casserole shows Granny’s true wisdom when it comes to classic dishes. She knows that corn needs to be the star, front and center, for your taste buds to love. So, she uses three different kinds here; the tender fluffiness of cornbread, the richness of creamed corn, and the brightness of summer sweet corn kernels! Everything else in Granny’s Corn Casserole is all about enhancing that wonderful corn flavor! It’s like biting into the best ear of corn ever!
Ingredients
- 1/2 cup unsalted butter, melted
- 1 (8-ounce) container sour cream, room temperature
- 2 large eggs, room temperature
- 2 tablespoons granulated sugar
- 1 (15-ounce) can creamed corn
- 1 (15-ounce) can sweet corn, drained
- 1 (8.5-ounce) box corn muffin mix
- 1/2 teaspoon salt
- scallions, optional, to taste, sliced, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a glass 9×13-inch baking pan with cooking spray.
Step 3 –In a large bowl, mix the butter, the sour cream, and the eggs until well-combined.
Step 4 –Add the sugar, the creamed corn, the sweet corn, the muffin mix, and the salt and stir to combine.
Step 5 –Pour the batter into the prepared pan.
Step 6 –Bake until the mixture is set or just slightly jiggly, about 20-35 minutes.
Step 7 –Allow the casserole to rest for 5-10 minutes.
Step 8 –Serve warm, garnished with the scallions.
