Corn Casserole

This recipe originally came on a recipe card as part of Taako’s Correspondence School of Wizardy, Cantrips & Other Magicks, which claims the recipe to be from Taako’s Super Secret Recipes vol. VIII. As with most recipes I’ve gathered, I’ve modified this one slightly to fit my tastes and baking style.

Ingredients

• 1 can of peaches and cream corn, drained
• 1 can of cream-style corn
• 1 cup of gluten-free cornbread mix
• 1 cup of plant-based sour cream
• 4 tablespoons of plant-based butter, melted
• 1 cup of plant-based cheese shreds

Directions

1. Preheat the oven to 350 °F (180 °C) and grease an 8-inch or 9-inch baking dish.
2. Combine the corn, creamed corn, cornbread mix, sour cream, and butter into a large bowl, and stir to combine.
3. Pour the corn mixture into the baking dish. Cover the corn mixture with the cheese shreds.
4. Bake for 45 minutes.