Easy Creamy Cornbread Casserole

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2 large eggs
1 cup sour cream
½ cup unsalted butter, melted
1 tablespoon sugar
1 package (8.5 ounce) cornbread mix
1 can (15 ounce) whole kernel corn, drained
1 can (15 ounce) creamed corn

Preheat oven to 350 degrees F. Coat a 9×9-inch baking dish with nonstick cooking spray. In a large bowl, whisk together the eggs, sour cream, butter and sugar until combined and smooth. Add in the cornbread mix, sugar, whole corn and creamed corn, stirring until combined. Pour into prepared baking dish. Bake for 55-60 minutes until top is golden. NOTES: Omit the sugar if that’s your preference. A variation is to add ½ pound cooked and crumbled Italian sausage, mixed into the batter before baking. This recipe easily doubles for a 9×13 dish. Serves: 8 / Prep time: 10 min. / Cook time: 1 hour. ■