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Corn Casserole

Corn casserole is baked until golden on top and set in the center, with a moist, custardy interior from creamed corn and sour cream. This easy side dish starts with a simple mix-and-bake method using corn muffin mix.
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Prep Time 5 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Whole kernel corn (drained)
  • 1 can (15 oz) whole kernel corn
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 (melted)
  • 1 half cup butter
Shredded cheddar (optional)
  • 1 cup shredded cheddar Optional

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350F and grease a 9x9-inch baking dish (visual cue: lightly coated surface with no pooling).
  2. Stir together whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter until the mixture looks evenly combined (visual cue: no dry muffin mix pockets).
  3. Pour the mixture into the greased baking dish and spread it into an even layer (visual cue: corners filled and surface level).
Bake and finish
  1. Bake 40-45 minutes at 350F until the top is golden and the center is set (visual cue: the middle no longer jiggles).
  2. If using shredded cheddar, sprinkle it over the top and bake 5 minutes more until melted (visual cue: cheese looks glossy and lightly browned).
Rest and serve
  1. Rest 10 minutes before serving to let the casserole firm up slightly (visual cue: it holds its shape when spooned).

Notes

Pro tip: drain the whole kernel corn well so the casserole sets cleanly instead of turning watery. Store covered in the refrigerator for up to 4 days; reheat in a 325F oven until warmed through. Freezing is not recommended for best texture. For a lower-fat option, swap in low-fat sour cream and use reduced-fat cheddar if you’re adding cheese.