Name: Cornbread Casserole
Prep time: 15 min
Total time: 1 h 5 min
Yield: 10 - 12
Ingredients: 3/4 c. (1 ½ sticks) salted butter, melted, plus more for the baking dish; 2 c. sour cream, at room temperature; 2 (14.75-oz.) cans creamed corn; 2 large eggs, at room temperature; 2 (8.5-oz.) boxes corn muffin mix; 2 tsp. seasoned salt (such as Lawry’s); 2 (15.25-oz.) cans whole kernel corn, drained; 2 c. shredded pepper jack cheese (about 8 oz.); Chopped chives or scallions, for serving (optional); Hot honey, for serving (optional)

Step 1Preheat the oven to 350°F. Butter a 13-by-9-inch baking dish.

Step 2In a large bowl, stir together the butter, sour cream, creamed corn, and eggs. Add the muffin mix and seasoned salt, stirring until just combined. Fold in the whole kernel corn and 1 cup of the cheese.

Step 3Pour the corn mixture into the prepared baking dish. Sprinkle the top with the remaining 1 cup cheese.

Step 4Bake until the center is set and golden brown, 45 to 50 minutes.

Step 5Allow to cool for 10 minutes before slicing. Sprinkle with chives and serve with hot honey for drizzling, if desired.