- 1 (15-ounce) can whole kernel corn, drained
- 1 (14.75-ounce) can cream-style corn
- 4 tablespoons butter, melted
- 1/2 cup yellow onion, diced
- 1 cup sour cream
- 2 eggs, beaten
- 2 cups shredded cheddar cheese, divided
- 1 (8.5-ounce) package corn muffin mix
- Preheat oven to 350°F and grease a 9x13 inch baking dish.
- In a large bowl, combine the drained corn, cream-style corn, butter, onion, sour cream, eggs and 1 cup of the cheese.
- Mix until combined and pour into the prepared baking dish.
- Sprinkle the remaining cheese over top of the casserole.
- In a separate bowl combine the corn muffin mix according to package directions.
- Spread over top of the casserole and bake for 45 minutes or until golden brown.
cornbread
casserole
cheesy
dinner
side dish