Corn, Corn, Corn

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 180°C (350°F) and lightly grease a 2-quart (or 20x20 cm / 8x8 inch) baking dish.

   Ca. 5 min.

   Kokkens note: Greasing the dish prevents the casserole from sticking and makes cleanup much easier.

2. 2

   In a large mixing bowl, whisk together the melted butter, lightly beaten eggs, and sour cream until the mixture is smooth.

   Ca. 2 min.

3. 3

   Add the corn muffin mix, drained whole kernel corn, and the creamed corn to the wet ingredients.

   Ca. 1 min.

4. 4

   Using a spatula, gently stir everything together until just combined. Be careful not to overmix the batter.

   Ca. 2 min.

   Kokkens note: A few small lumps in the batter are perfectly fine and will result in a more tender casserole.

5. 5

   Pour the mixture into your prepared baking dish and use the spatula to spread it into an even layer.

6. 6

   Bake for 40 to 45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.

   Ca. 40 min.

7. 7

   Remove the casserole from the oven and let it rest for at least 10 minutes before serving.

   Ca. 10 min.

   Kokkens note: Resting allows the casserole to set, making it easier to slice and serve.