This is one of those recipes that came into my life by chance. I had a 16oz container of sour cream that was mostly full and expiring in a few days. I asked the ladies on my cooking board for savory ideas to use it up and my friend Stephanie responded with this recipe for Corn Casserole. I was making a roast chicken for Sunday dinner and thought this would be a great side dish.
I knew this would be good but I wasn't expecting it to be incredible. There were 5 of us eating this and the only reason there was a smidge leftover was because there was chocolate pudding for dessert. It's an incredibly simple recipe that's slightly sweet and slightly savory. We couldn't stop eating it, Baby Girl especially.
The only issue I had was finding the corn in the sizes indicated in the original recipe. The small cans were 8.5 ounces and SP could only find whole-kernel corn in a 15.5-ounce can. Once I drained and rinsed the corn I weighed it and it was exactly 8.5 ounces, so I just dumped the whole thing in. It was totally fine. And if you can't find the no-salt-added corn, don't sweat it. One of my cans was and one wasn't and it was still delicious.
As seen on Stephanie Cooks, originally from Elizabeth's Edible Experience
4 tablespoons butter, melted
1 can (15.5-ounce) no-salt-added whole-kernel corn, drained
1 small can (8.5-ounce) no-salt-added cream-style corn
1 (8 1/2-ounce) package corn muffin mix
8 ounces sour cream
Preheat oven to 350.
Combine everything but the cooking spray in a medium bowl and stir into well incorporated. Spray an 8-inch square baking dish (or 9x13 if you double it) with cooking spray. Pour in the batter.
Bake for 45 minutes or until set.
Use a spoon to stir and mash the bread until it is the consistency of mashed potatoes or slice and serve like corn bread.