Corn Bread Casserole

Corn bread casseroles are a too-busy cook’s dream. A handful of pantry staples—frozen and canned corn, corn muffin mix, butter, sour cream and an egg—are baked into something delicious and comforting. We jazz ours up with shredded cheddar and sliced scallions. You can keep it classic and skip the mix-ins, or you can add whatever you have on hand. Try diced ham and chopped bell pepper along with the cheese and scallions. Or make a spicier casserole with two seeded and diced jalapeños and 1/2 cup of chopped cilantro. Slideshow: More Corn Recipes Corn bread casseroles are a too-busy cook’s dream. A handful of pantry staples-frozen and canned corn, corn muffin mix, butter, sour cream and an egg-are baked into something delicious and comforting. We jazz ours up with shredded cheddar and sliced scallions. You can keep it classic and skip the mix-ins, or you can add whatever you have on hand. Try diced ham and chopped bell pepper along with the cheese and scallions. Or make a spicier casserole with two seeded and diced jalapeños and ½ cup of chopped cilantro. Slideshow: More Corn Recipes

6 tablespoons unsalted butter, melted and cooled slightly, plus more for greasing

1 cup sour cream

1 large egg

1 teaspoon kosher salt

¾ teaspoon pepper

One 8-ounce package corn muffin mix

One 1-pound bag frozen corn, thawed

One 15-ounce can cream-style corn

4 ounces sharp cheddar cheese, coarsely grated

2 scallions, thinly sliced

Directions at foodandwine.com

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