Corn Casserole

I have seen a few variations of this out there, but I wanted something a bit more savory so I came up with this.  This will be one of the easiest (and yummiest) things you make.

1/2 c Butter - Melted & Cooled
2 Eggs - Beaten
1 c Sour Cream
1 15 oz can Corn - Drained
1 15 oz can Creamed Corn
1 8.5 oz box Cornbread Mix
1 Tbsp Olive Oil 
1 Medium Shallot - Finely Diced
1 Clove Garlic - Crushed
1 tsp Thyme - Finely Chopped
1 tsp Oregano - Finely Chopped
1 Tbsp Parsley - Finely Chopped
1/4 c White Wine
Kosher Salt
Fresh Ground Black Pepper

Pre-heat oven to 350 degrees.  Spray a 9 x 9 baking dish with non-stick cooking spray.

In a skillet over medium heat, add the olive oil and finely diced shallot.  Let it cook for 3- 4 minutes.  Add the garlic, thyme and oregano.  Season it all with a pinch or two of salt and a few grinds of pepper.  Stir to combine and let it cook another 4 minutes.  Add the wine and let it reduce for about 5 minutes.  Turn off the heat and set aside.

In a large bowl combine the butter, sour cream and beaten eggs. Season with a bit of salt and pepper.  Add in the corn, creamed corn, half of the chopped parsley and the shallot and herb mixture.  Stir to combine. Slowly stir in the cornbread mix until it is well combined.

Pour the mixture into the baking dish.  Sprinkle the rest of the parsley on top of the mixture.  Bake for 30 - 40 minutes or until it is a light golden color and not jiggly in the middle.

Serves 4 to 6 people.