A creamy, comforting corn casserole that blends sweet corn with a savory, cheesy custard, perfect as a hearty side dish for any meal. This dish has always been one of my go-to recipes when I want something easy to prepare but incredibly satisfying to eat. The combination of textures and flavors makes it a crowd-pleaser every time.
Ingredients
1 can (15.25 oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn
1 cup sour cream
1/2 cup unsalted butter, melted
1 package (8.5 oz) corn muffin mix
1 cup shredded cheddar cheese
2 large eggs
1/2 teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
In a large bowl, combine the whole kernel corn, cream-style corn, sour cream, melted butter, corn muffin mix, cheddar cheese, eggs, and salt. Stir until well blended.
Pour the mixture evenly into the prepared baking dish.
Bake for 45-55 minutes, or until the casserole is set and the top is golden brown. A toothpick inserted in the center should come out mostly clean.
Remove from the oven and allow to cool for 5-10 minutes before serving.
Servings and timing
This recipe makes about 6 servings.
Prep time is roughly 10 minutes, and the cooking time takes around 50 minutes, for a total of about 1 hour from start to finish.
Variations
I like to switch things up sometimes by adding diced jalapeños for a bit of heat or mixing in cooked bacon for a smoky flavor. You can also try swapping the cheddar cheese for pepper jack or Monterey jack to give the casserole a different cheesy twist. For a dairy-free version, sour cream and butter can be replaced with plant-based alternatives.
Storage/Reheating
Leftover corn casserole stores well in an airtight container in the refrigerator for up to 3 days. When reheating, I recommend warming it in the oven at 350°F (175°C) for about 15-20 minutes until heated through, which helps maintain the texture better than a microwave.
FAQs
Can I make this casserole ahead of time?
Yes, I often prepare the mixture the night before and keep it covered in the fridge. When I’m ready, I bake it as directed, adding a few extra minutes if needed.
What can I use if I don’t have corn muffin mix?
I’ve substituted cornmeal and all-purpose flour with a bit of baking powder for leavening, but the corn muffin mix does give the best texture and flavor overall.
Is it possible to freeze this casserole?
You can freeze it after baking. I let it cool completely, then wrap it tightly and freeze for up to 2 months. When ready to eat, I thaw it overnight in the fridge and reheat in the oven.
Can I make this vegan?
To make a vegan version, I replace the sour cream and butter with vegan alternatives and use a vegan corn muffin mix if available. I also skip the cheese or use vegan cheese.
How can I make this casserole less rich?
If I want a lighter version, I sometimes use reduced-fat sour cream and cheese, and reduce the butter slightly, but the richness is part of what makes this dish so comforting.
Conclusion
This corn casserole is a staple I return to when I want something easy, tasty, and satisfying. The balance of creamy and cheesy with a hint of sweetness makes it a versatile side that complements many meals. Whether it’s for a holiday dinner or a simple family meal, I know this recipe always hits the spot.
Recipe:
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Corn Casserole
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy, comforting corn casserole that blends sweet corn with a savory, cheesy custard, perfect as a hearty side dish for any meal.
Ingredients
1 can (15.25 oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn
1 cup sour cream
1/2 cup unsalted butter, melted
1 package (8.5 oz) corn muffin mix
1 cup shredded cheddar cheese
2 large eggs
1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- In a large bowl, combine the whole kernel corn, cream-style corn, sour cream, melted butter, corn muffin mix, cheddar cheese, eggs, and salt. Stir until well blended.
- Pour the mixture evenly into the prepared baking dish.
- Bake for 45-55 minutes, or until the casserole is set and the top is golden brown. A toothpick inserted in the center should come out mostly clean.
- Remove from the oven and allow to cool for 5-10 minutes before serving.
Notes
This recipe serves about 6 people.
Prep time: 10 minutes, Cook time: 50 minutes, Total time: 1 hour.
Variations include adding diced jalapeños for heat or cooked bacon for smoky flavor.
Can swap cheddar cheese for pepper jack or Monterey jack for a different cheesy twist.
For dairy-free or vegan versions, replace sour cream and butter with plant-based alternatives and use vegan cheese or skip it.
Leftovers store well in the refrigerator for up to 3 days and reheat best in the oven at 350°F for 15-20 minutes.
Can be prepared ahead and refrigerated overnight before baking.
Freeze after baking for up to 2 months; thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: Approximately 300 kcal
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
