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Corn Casserole

Corn casserole made with corn muffin mix for a golden, puffed top and a moist, custardy center. This easy American side bakes until set, then optionally melts cheddar for a savory finish.
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Prep Time 5 minutes
Cook Time 45 minutes
rest 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 360
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 preheat
  1. Preheat oven to 350°F and grease a 9x9-inch baking dish so the casserole releases easily.
Mix
  1. Stir together whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter until evenly combined and no dry mix remains.
Bake
  1. Pour the mixture into the greased baking dish and spread it out evenly.
Finish baking
  1. Bake 40-45 minutes at 350°F until golden on top and set in the center; the edges should look set while the center springs back slightly.
Optional cheddar melt
  1. Sprinkle with shredded cheddar if using and bake 5 minutes more until melted and lightly bubbling.
Rest
  1. Rest 10 minutes before serving so the center firms up into a sliceable, custardy texture.

Notes

For clean slices, let the casserole rest the full 10 minutes before cutting. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat portions in the microwave at 50% power until warmed through. Freezing is not recommended for the best texture, but if needed, freeze in portions and reheat gently. For a lighter option, use reduced-fat sour cream and butter.