Easy Creamy Corn Casserole

This is a very traditional creamy corn casserole recipe that we have every year at Thanksgiving.

Corn Casserole:

• 1/2 cup butter, melted

• 2 eggs, beaten

• 1 (8.5 ounce) package dry corn bread mix

• 1 (15 ounce) can whole kernel corn, drained

• 1 (14.75 ounce) can creamed corn

• 1 cup sour cream

1) Preheat oven to 350 degrees and lightly grease a 9x9 baking dish.

2) In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn, and sour cream. Spoon mixture into prepared dish.

3) Bake for 45 minutes in the preheated oven, or until the top is golden brown.

I prepared this ahead of time on Wednesday evening, covered and refrigerated it, and then baked it on Thursday, just to make Thursday that much easier! I did the same thing for our sweet potato casserole recipe as well - which is also posted in this blog. It worked out so well and our timing on Thursday couldn’t have gone better. The corn casserole was a HUGE hit at dinner this year, and our leftovers are already gone. Enjoy!