Go Back

Corn Casserole

Corn casserole is a classic American side baked until golden and puffed with a moist, custardy center. This easy method mixes canned corn with cream-style corn, sour cream, and corn muffin mix, then bakes in a greased square dish.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Whole kernel corn
  • 1 can (15 oz) whole kernel corn, drained
Cream-style corn
  • 1 can (14.75 oz) cream-style corn
Corn muffin mix
  • 1 box (8.5 oz) corn muffin mix
Sour cream
  • 1 cup sour cream
Butter
  • 0.5 cup butter, melted
Cheddar cheese (optional)
  • 1 cup shredded cheddar optional

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Preheat and mix
  1. Preheat the oven to 350F, then grease a 9x9-inch baking dish for easy release.
  2. Stir together whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter until the dry mix is fully moistened.
Bake
  1. Pour the mixture into the greased baking dish and spread it evenly.
  2. Bake for 40-45 minutes, until the top is golden and the center is set with a slight jiggle.
Optional cheese topping
  1. Sprinkle with shredded cheddar if using, then bake 5 minutes more until melted and lightly bubbly.
Rest and serve
  1. Rest the casserole for 10 minutes before serving to help it set and slice cleanly.

Notes

For best texture, let the casserole rest the full 10 minutes so the custardy center firms up. Store leftovers in the fridge up to 3 days in an airtight container; reheat in a 325F oven until warmed through. Freezing is not recommended because the corn-and-muffin structure can soften after thawing. If you want it lighter, swap the sour cream for plain Greek yogurt for a similar tang.