Egg-Free Sweet Corn Casserole - cooking recipe

Ingredients

1 (15.25 ounce) can whole kernel corn (such as Del Monte(R), drained
1 (15 ounce) can cream-style corn (such as Del Monte(R))
1 (7.5 ounce) package corn bread mix (such as Jiffy(R))
1/4 cup margarine, melted
1 (8 ounce) container sour cream

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Stir whole kernel corn, cream-style corn, and corn bread mix together in a large bowl. Pour melted margarine into the bowl; mix. Fold sour cream into the corn mixture until smooth. Pour into an 8-inch square baking dish.
Bake in the preheated oven until the edges have browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 5 minutes before serving.