![Corn Bread Casserole](https://cdn.statically.io/img/www.foodandwine.com/thmb/u7dDSlnVNxaJsskxyyJH3E_uYHo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/corn-bread-casserole-XL-RECIPE2016-f46083eec47246af8880b9654a27e32a.jpg)
Ingredients
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6 tablespoons unsalted butter, melted and cooled slightly, plus more for greasing
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1 cup sour cream
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1 large egg
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1 teaspoon kosher salt
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3/4 teaspoon pepper
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One 8-ounce package corn muffin mix
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One 1-pound bag frozen corn, thawed
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One 15-ounce can cream-style corn
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4 ounces sharp cheddar cheese, coarsely grated
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2 scallions, thinly sliced
Directions
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Preheat the oven to 350°. Generously grease a 9-inch-square baking dish.
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In a large bowl, whisk the sour cream with the 6 tablespoons of melted butter, the egg, salt and pepper. Whisk in the corn muffin mix until combined. Using a rubber spatula, fold in the thawed corn, canned corn, cheddar and scallions. Spread the casserole mixture in the prepared dish and bake for about 1 hour, until puffed and golden brown. Serve.
Make Ahead
The casserole can be assembled and refrigerated for up to 4 hours. Let come to room temperature before baking.