Baked Creamy Corn Casserole with Cheddar

What you need

• 225 g (8 oz) corn muffin mix, 1 box
• 2 can (15 oz each) whole kernel corn, 425 g each, drained
• 1 can (15 oz) cream-style corn, 425 g, not drained
• 240 g (1 cup) sour cream
• 115 g (1/2 cup) butter, melted, plus extra for the dish
• 2 eggs
• 170 g (1 1/2 cups) cheddar, shredded

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F). Butter a 20 cm (8 in) square baking dish or another 2-litre dish.

2. 2

   Beat the eggs lightly in a large bowl.

3. 3

   Stir in the melted butter, sour cream, cream-style corn and drained whole kernel corn.

4. 4

   Add the corn muffin mix and stir just until no dry streaks remain.

5. 5

   Scrape the batter into the dish and smooth the top.

6. 6

   Bake uncovered until the centre is set and the edges are golden, 45-50 min.

7. 7

   Scatter the cheddar over the top and bake until it melts and starts to brown in spots, 5-10 min more.

8. 8

   Let it stand for 5 min before spooning out.

Imported from stayingclosetohome.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.