Christina Tosi's Corn Bake

Ingredients

½ cup/113 grams unsalted butter, softened, plus more for baking dish

1 (14-ounce/418-gram) can creamed corn

1 (15-ounce/432-gram) can whole kernel corn, drained

2 eggs, lightly beaten

1( 8-ounce/240-gram) box corn muffin mix

8 ounces/227 grams sour cream

Instructions

Heat oven to 350 degrees. Butter an 8-by-8-inch (or 2½-quart) baking dish.

In a large bowl, combine butter, creamed corn, whole kernel corn, eggs, corn muffin mix and sour cream.

Transfer batter to prepared baking dish and smooth top. Bake until lightly browned, about 40 minutes. To serve, scoop out servings with a large spoon.

Tip

To make ahead, bake and let cool to room temperature, then cover and refrigerate for up to 1 week. Reheat at 325 degrees for about 15 minutes.

Description

This is so easy and one of those recipes that it is easy to have the ingredients on hand for a last minute side dish.

Servings

6-8

Notes

This is one of those recipes that I just had to try and I am so glad that I did. The next time I will melt and cool the butter just so that it is easier to mix together. Everyone at the Thanksgiving table loved it.

Source

Christina Tosi for the New York Times Cooking