Creamy Cornbread Casserole

Creamy Cornbread Casserole 1 (15 ounce) can whole kernel corn, drained and 1/2 liquid reserved 1 (14.75 ounce) can cream-style corn 2 large eggs eggs 1 (8 ounce) package dry corn bread mix 1 cup sour cream 8 ounces Cheddar cheese, shredded Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking pan. In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese. Bake in preheated oven for 30 minutes, until golden brown. NOTE: To make this even better, heat some butter in a cast iron skillet while you preheat your oven, then pour the batter into the skillet and cook that way..