6 tbsp unsalted butter, melted and cooled slightly
1 cup sour cream
1 large egg
1 tsp kosher salt
3/4 tsp pepper
One 8 oz package corn muffin mix
One 1 lb bag frozen corn, thawed
One 15 oz can cream-style corn
4 oz Sweet Grass Dairy Thomasville Tomme, grated
2 scallions, thinly sliced
Optional: honey to drizzle on top of the casserole.
Preheat the oven to 350°F. Generously grease a 9-inch square baking dish.
In a large bowl, whisk the sour cream with the 6 tbsp of melted butter, the egg, salt & pepper. Whisk in the corn muffin mix until combined.
Using a rubber spatula, fold in the thawed corn, canned corn, Sweet Grass Dairy Thomasville Tomme, and scallions. Spread the casserole mixture into the prepared dish and bake for about an hour, until puffed and golden brown.
Serve warm and enjoy!
The casserole can be made ahead of time and stored in the refrigerator for roughly 4 hours. Let come to room temperature before baking.