- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup cornbread mix
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions (optional)
- Salt and pepper to taste
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the whole kernel corn, cream-style corn, sour cream, and melted butter. Mix well.
- Add the cornbread mix and shredded cheddar cheese to the bowl. Stir until all the ingredients are combined.
- If desired, fold in the chopped green onions. These add a nice flavor and color to the casserole.
- Season with salt and pepper to taste. Be cautious with the salt as the canned corn and cheese can be salty.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.