Sweet Corn Casserole is truly one sweet dish and the perfect side item to almost every dinner. Whole corn, creamed corn, cornbread mix, and a little sugar provide the much-desired sweetness while the sour cream balances it out. This recipe does have a tasty and creamy texture but not a custard-like base as a corn pudding.
Pour the melted butter into an 8x8 or 9x9 inch baking dish. Brush the butter along the sides to ensure the casserole does not stick. Add in the drained whole kernel corn, the creamed corn (not drained), and sour cream. Sprinkle in the sugar, salt, and the cornbread mix. Stir together with a spatula until well combined.
Place in the oven and bake at 350° F for 40-45 minutes. ** NOTE: If using a metal dish, the casserole may bake faster than if using a glass baking dish. Check for a golden-brown crust around the edges and that the center has set. Test the center with a toothpick, if it comes out with wet batter, cook for an additional 5 to 10 minutes, checking periodically. When the toothpick comes out clean, the casserole is done cooking. Remove from the oven and cool on a wire rack for about 5 minutes.