Preheat the oven to 350°F, and grease a 9x9-inch or an 11x7-inch pan. Set aside.
In a large bowl, combine the creamed corn, onions (if using), water, eggs, sugar, and salt.
32 ounces creamed corn, 1 medium white onion, ½ cup water, 2 large eggs, Salt, 1 tablespoon granulated sugar
Add the corn muffin mix, and stir to combine. Transfer to the prepared baking dish, and spoon the melted butter on top.
8 ½ ounces corn muffin mix, ½ cup unsalted butter
Bake for 40 to 50 minutes or until lightly browned. The center should be set and not jiggly or wet. If using a 9x9-inch pan, start checking for doneness around 30 minutes.
Serve warm. See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of corn casserole. Actual calories will vary.*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.*For more information, tips, and answers to frequently asked questions, please refer to the post.