Jamie: Fresh corn is one of my favorite things to eat. I eat it raw out of the field, I eat it roasted, I like it boiled, I like it baked, and this casserole has that delicious sweet fresh corn flavor that I love. The combination of fresh and creamed corn really puts the recipe over the top.
1/2 cup (1 stick) unsalted butter, melted, plus additional for coating pan
1 cup fresh corn kernels (from 2 ears of corn)
1 15-ounce can cream-style corn
1 cup sour cream
1 8-ounce package corn muffin mix
6 tablespoons thinly sliced green onions
1/4 teaspoon freshly ground black pepper
Preheat oven to 350¡F. Butter a 9-inch square baking pan; set aside.
In a large bowl, stir together the 1/2 cup melted butter, the fresh corn, cream-style corn, sour cream, muffin mix, green onions, pepper, and salt. Pour batter into the prepared pan. Bake for 60 to 75 minutes or until a toothpick inserted in the center comes out clean. Let stand for 5 minutes before serving.
Servings: 6 to 8
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