Go Back

Corn Casserole

Corn casserole baked until golden and puffed, with a moist custardy center from cream-style corn and sour cream. Easy bake-and-set method makes it ideal as a classic American side 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: 380
Ingredients Equipment Method Notes

Ingredients
  

whole kernel corn, drained
  • 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, melted
  • 0.5 cup butter melted
shredded cheddar (optional)
  • 1 cup shredded cheddar optional

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350F and grease a 9x9-inch baking dish. The surface should be lightly coated so the casserole releases cleanly.
  2. Stir together whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter. Mix just until evenly combined and no dry mix remains.
  3. Pour the mixture into the greased baking dish. Spread it into an even layer for uniform browning.
  4. Bake for 40-45 minutes until golden on top and set in the center. Look for puffing and a firm middle when you gently shake the pan.
Finish and serve
  1. Sprinkle shredded cheddar over the top if using. Return to the oven for 5 minutes until melted and lightly bubbling.
  2. Rest the casserole for 10 minutes before serving. This helps the center set into a creamy, sliceable texture.

Notes

Pro tip: For the custardy center, don’t overbake—start checking around the 40-minute mark. Refrigerate leftovers in an airtight container up to 4 days; reheat in the oven at 325F until warmed through. Freezing is not recommended for best texture. Dietary swap: use gluten-free corn muffin mix to make it gluten-free while keeping the same bake time.