This casserole bakes up golden and irresistibly rich, with a tender, custardy crumb that comes from sweet corn folded in two ways — whole kernel and creamed — for maximum corn flavor in every bite. The batter comes together fast in one bowl, and a boxed muffin mix keeps the texture soft and cake-like rather than dense or gritty. Shredded cheddar melts into a golden top layer that adds a savory, salty contrast to all that sweetness underneath. It's the kind of comforting, crowd-pleasing side that disappears fast at potlucks and holiday tables alike. Best of all, it fits right into a vegetarian spread without missing a beat, so you can serve it alongside almost anything on the table with total confidence.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
In a large mixing bowl, whisk together the melted butter, eggs, and sour cream until smooth and fully combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
