Instructions:
Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large bowl, whisk together the eggs, sour cream, and reserved liquid from the can of whole kernel corn.
Stir in the cream-style corn and the whole kernel corn.
Add the dry corn bread mix and stir until just combined.
Fold in the shredded cheddar cheese.
Pour the mixture into the prepared baking dish and bake for 45-50 minutes or until golden brown and set in the center.
Let the casserole cool for a few minutes before slicing and serving.
Enjoy your delicious and creamy cornbread casserole!
