Ingredients:

  • 1 can (15 oz / 425 g) whole kernel corn, drained
  • 1 can (15 oz / 425 g) cream-style corn
  • 1 cup (240 ml) sour cream
  • 1/2 cup (113 g) unsalted butter, melted
  • 1 package (8.5 oz / 240 g) cornbread mix
  • 1 cup (120 g) shredded cheese (cheddar works best)
  • 1/4 cup (60 g) sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, combine whole kernel corn, cream-style corn, sour cream, and melted butter.
  3. Whisk until the mixture is smooth and uniform.
  4. Gently fold in the cornbread mix, shredded cheese, sugar, salt, and pepper.
  5. Pour the batter into a greased 9x13-inch baking dish.
  6. Bake in the preheated oven for 45-50 minutes or until golden brown and a toothpick inserted comes out clean.
  7. Remove from oven and allow to cool slightly before serving.