1 (15 ounce) can cream-style corn

1 (11 ounce) can whole niblet style corn

1 (8.5 ounce) package dry cornbread mix

1 cup sour cream

½ cup butter, melted

2 large eggs

1 cup shredded Cheddar cheese

Cook Mode Prevent your screen from going dark

Preheat the oven to 350°F (175°C) and grease an 8×12-inch casserole dish.
In a large bowl, combine the cream-style corn, whole niblet corn, cornbread mix, sour cream, melted butter, and eggs.
Pour the mixture into the prepared casserole dish.
Bake for 30 minutes, or until the top is lightly browned.
Sprinkle the shredded Cheddar cheese over the top and return to the oven for an additional 15 minutes, or until the center is firm.

Feel free to swap the Cheddar cheese for Monterey Jack or Colby Jack for a different flavor.

Add diced green chilies, jalapeños for an extra kick or savory twist.

For a dairy-free version, use non-dairy butter and sour cream alternatives.