Got this from Aunt Betty at the 2013 family reunion — she wouldn't write it down, so I stood in her kitchen and copied every step.
- Serves8
- Prep10 min
- Bake45 min
- Oven350°F
What you’ll need
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 box (8.5 oz) corn muffin mix
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1 cup shredded cheddar (optional)
How to make it
- Heat oven to 350°F. Grease a 9×13 baking dish.
- Stir together both cans of corn, the muffin mix, sour cream, and melted butter.
- Pour into the dish. Top with cheddar if using.
- Bake 45 minutes until golden and set in the middle.
- Let it stand 5 minutes before serving.
From Aunt Betty (sort of)
Betty measures the butter by eye and 'a good spoon' of sour cream. This is my best guess and it tastes right.
Jenny’s notes
I cornered Aunt Betty about this at the 2013 reunion and copied it down step by step while she cooked. She says I'm one good spoon of sour cream short — duly noted, Aunt Betty. It's the first dish to vanish every Thanksgiving.
— J.