Easy "Boxes and Cans" Corn Casserole

• ⅛  - nonstick cooking spray
• 2 boxes - cornbread mix
• 2 cup - sour cream
• 1  - large egg
• ½ cup - salted butter
• 1 teaspoon - salt
• ½ teaspoon - black pepper
• 2  - cans creamed corn
• 2  - cans sweet corn kernels
• 1 Cup - shredded sharp cheddar cheese
• 1 Cup - shredded sharp cheddar cheese

Instructions

1. Preheat the oven to 350°F.
2. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
3. Combine the cornbread mix, sour cream, beaten egg, melted butter, salt, and black pepper in a large mixing bowl. Add the creamed corn, corn kernels, and shredded cheese. Stir with a rubber spatula until thoroughly combined into a pale batter, about 1 minute.
4. Pour the corn mixture into the prepared baking dish. Sprinkle the shredded cheese evenly over the top.
5. Bake the casserole on middle rack of oven until it is golden brown on top and set in the center, 45-50 minutes.
6. Check to see that casserole is done. Remove from oven or add time as needed.
7. Allow the casserole to rest for 15 minutes before serving.