\nPreheat oven to 350\u00b0F. Grease a 2 qt casserole dish and set aside.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, and sour cream. Stir to combine. <\/span><\/p>\n<\/li>\n\nSpread the batter in the prepared baking dish.<\/span><\/p>\n<\/li>\n\nBake 45-55 minutes or until golden brown.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
\u00a0Optional Additions:<\/strong><\/span><\/p>\n\n- 2 tablespoons minced onion, green onion, or Jalapeno.<\/li>\n
- crumbled bacon or bacon bits<\/li>\n
- 1 cup sharp cheddar cheese<\/li>\n<\/ul>\n
Make Ahead \u2013<\/strong> After baking and cooling, cover with plastic wrap and refrigerate for up to 2 days.<\/span>
\nReheat Before Serving \u2013<\/strong> When you\u2019re ready to serve, let the casserole sit at room temperature for 30-60 minutes. Then, bake at 350\u00b0F for 15-20 minutes or until it\u2019s heated through.<\/span><\/div>\n<\/div>\n