5 ingredient Corn Casserole: The Quickest, Creamiest Side Dish

Instructions:

1. Preheat the oven to 350°F (180°C). Lightly grease your chosen casserole dish (9x13 or 8x8 inches) with butter or cooking spray.
2. Melt the 1/2 cup of unsalted butter and set aside to cool slightly. Ensure the can of whole kernel corn is properly drained.
3. In a large mixing bowl, gently whisk the two large eggs until just combined.
4. Add the can of creamed corn and the drained whole kernel corn to the bowl. Stir briefly to incorporate.
5. Pour the slightly cooled melted butter into the corn mixture and stir until everything looks homogenous.
6. Gradually add the entire box of corn muffin mix to the wet ingredients. Using a spoon or spatula, fold until just combined. Stop mixing the second you no longer see streaks of dry flour; overmixing will result in a tough casserole.
7. Pour the batter into the prepared casserole dish, spreading it evenly.
8. Bake for 45 to 50 minutes. If using an 8x8 dish, baking time may be 5–10 minutes longer.
9. The casserole is done when it is golden brown around the edges, slightly puffed in the centre, and firm to the touch. A toothpick inserted into the centre should come out mostly clean.
10. Allow the casserole to rest and cool for 10 minutes after removing it from the oven before slicing and serving. This allows the structure to set properly.