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
