Cheddar Corn Casserole
Servings: 12
Ingredients
- ½ cup Butter
- 2 15-oz cans Whole Kernel Corn, drained
- 1 10.5-oz can Campbell’s Cheddar Soup
- ½ cup Sour Cream
- 3 tbsp. Honey
- ½ tsp. Fine Sea Salt
- 2 large Eggs
- 1 8-oz Corn Muffin Mix (or homemade below)
(Optional) For a Homemade Cornbread Mix:
- 1 cup Yellow Cornmeal
- 1 cup All Purpose Flour
- ¼ cup Granulated Cane Sugar
- 1 tbsp. Baking Powder
- ½ tsp. Fine Sea Salt
Instructions
- Preheat oven to 350F.
- If making homemade corn muffin mix, whisk all the ingredients together. Set aside.
- In an 8x8” baking pan, add the butter. Place either in the oven or in a microwave to melt.
- Use a pastry brush to spread the butter up all sides of the baking pan.
- Dump the drained corn into the baking pan, add the sour cream, cheddar soup, honey, salt, and eggs. Mix until well combined.
- Add 1 ¾ cups of the corn muffin mix. Use a spatula to stir it all together until well combined.
- Bake for 35-40 minutes, until deeply golden brown on top and a toothpick inserted into the center comes out with no wet batter.
- Let the casserole rest at least 10 minutes before serving warm with the sage compound butter and hot honey.
