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Corn Casserole

Corn casserole that bakes up golden and set with a custardy center using whole kernel corn, cream-style corn, and corn muffin mix. Easy stir-and-bake method for a moist, spoonable side dish.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Corn casserole base
  • 1 can (15 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn
  • 1 box (8.5 oz) corn muffin mix
  • 1 cup sour cream
  • 0.5 cup butter melted
  • 1 cup shredded cheddar optional

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350F and grease a 9x9-inch baking dish.
  2. Stir together whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter until evenly combined.
Bake
  1. Pour the mixture into the greased baking dish and spread into an even layer.
  2. Bake for 40-45 minutes, until the top is golden and the center is set.
  3. If using cheddar, sprinkle it over the top and bake 5 minutes more, until melted.
Rest and serve
  1. Rest for 10 minutes before serving so the center firms up and slices cleanly.

Notes

Pro tip: let the casserole rest the full 10 minutes for a spoonable, sliceable texture. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the oven at 325F until warmed through. Freezing is yes—freeze portions up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat sour cream and butter substitutes if desired.