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Preheat oven to 350 F.
In a large mixing bowl, make the corn muffin mix by combining flour, cornmeal, sugar, baking powder, and salt. Whisk together until evenly distributed and set aside.
In a medium mixing bowl, whisk well to combine the wet ingredients including canned corn kernels, creamed corn, eggs, heavy cream, sour cream, and oil.
Pour the wet mixture into the corn muffin mix and mix well using a rubber spatula until smooth and no dry ingredients are visible.
Pour the batter into a 9x13-inch casserole dish and bake for 55-60 minutes until golden brown and fully set. A toothpick inserted into the center should come out clean. Optionally, sprinkle the corn casserole with cheddar cheese and bake for another 10-15 minutes until the melted cheese is bubbly.
Let cool for 10 minutes and serve warm or at room temperature.