Corn Casserole Recipe

Someone in the comments asked me about my corn casserole recipe.
I use this one HERE.  It's a Paula Deen recipe except there is controversy about whether the "real" recipe calls for a 1/2 stick of butter or a 1/2 cup of butter(which is 1 whole stick).  You are either in the 1/2 stick or 1/2 cup camp.

There are two differences to my version of this recipe.......
1-I don't top with cheddar cheese.  It really does not "need" it and when I've put the cheese it you really get more cheese than corn flavor.
2-When mixing up the batter I reserve the water in the can of whole corn, and add 1/2 of what is in there to the batter, making it soupier.  I find that this extra liquid gives a texture that is more corn pudding(ie, a corn spoon bread)than corn bread to the finished product.  You should be able to spoon the finished product out of the casserole.

It's an easy recipe with only 5 ingredients(plus the water from the whole corn)and doesn't use eggs like most corn spoon bread recipes.

Corn Casserole from Sluggy

• 1 (15 1/4-ounce) can whole kernel corn, drained and reserve 1/2 the water and add to the batter
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 stick butter, melted

Preheat oven to 350 degrees F. 

In a large bowl, stir together the 2 cans of corn, 1/2 the corn "water", corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Let stand for at least 5 minutes and then serve warm.

Let me know if you try this recipe and what you think.

Sluggy