Creamy cornbread side dish (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 (15.25 oz) can whole kernel corn, drained
02 - 1 (14.75 oz) can creamed corn
03 - 1 (8.5 oz) box corn muffin mix (e.g., Jiffy)
04 - 1 cup sour cream
05 - 1/2 cup unsalted butter, melted
06 - 8 ounces cream cheese, softened and cubed

# Instructions:

01 - Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
02 - In a large bowl, combine both types of corn, corn muffin mix, sour cream, and melted butter. Stir until well mixed.
03 - Gently fold in the cubed cream cheese, distributing it evenly throughout the mixture.
04 - Pour the mixture into the prepared baking dish.
05 - Bake for 45-50 minutes, or until the top is golden brown and the center is set.
06 - Serve warm and enjoy!

# Notes:

01 - This casserole is delicious on its own or served with meats like chicken or ham
02 - Feel free to add extra cheese for a cheesier version
03 - The casserole can be prepared ahead of time and refrigerated until ready to bake

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