Corn Casserole

iamwinfred

This Corn Casserole is the ultimate holiday side dish—creamy, sweet, and comforting with a golden, cheesy crust. Made with simple pantry staples like corn muffin mix, sour cream, and cheddar cheese, it comes together in one bowl and bakes to perfection. It's a family favorite that's been passed down for generations and always disappears first at the table.

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Prep Time 10

Cook Time 50

Total Time 1

Course Side Dish

Cuisine American

Servings servings

Calories 285 kcal

Equipment

9x13-inch baking dish
Large mixing bowl
Whisk
Measuring cups and spoons
Wooden spoon or spatula

Ingredients

1 15-ounce can whole kernel corn drained
1 15-ounce can creamed corn
1 8-ounce package corn muffin mix such as Jiffy
1 cup sour cream 240g, room temperature
1/2 cup butter 113g, melted
1 1/2 cups shredded cheddar cheese 170g, divided
2 large eggs beaten, room temperature
1/4 cup sugar 50g
1/2 teaspoon salt 3g

Instructions

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish generously with butter or non-stick spray.
In a large bowl, combine drained whole kernel corn, creamed corn, beaten eggs, melted butter, and sour cream. Whisk until smooth and well combined.
Sprinkle corn muffin mix, sugar, and salt over the wet ingredients. Gently fold with a spatula until just combined—do not overmix.
Reserve 1/2 cup of shredded cheddar cheese for topping. Fold the remaining 1 cup of cheese into the casserole mixture until evenly distributed.
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the reserved 1/2 cup of cheese over the top.
Bake for 45-50 minutes until the top is golden brown and the center is set. A toothpick should come out with just a few moist crumbs.
Let the casserole rest for at least 10 minutes before serving. Cut into squares and serve warm.

Notes

Don't skip draining the whole kernel corn—extra liquid will make the casserole too wet and prevent it from setting properly.
Use room temperature eggs and sour cream for better mixing and a more uniform texture.
Adjust sweetness to taste: reduce sugar to 2 tablespoons for less sweet, or increase to 1/3 cup for sweeter.
The center should be set but still slightly jiggly when done—it will continue cooking from residual heat.
Let it rest for at least 10 minutes before cutting for clean, neat slices.
Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 5-10 extra minutes to baking time if baking straight from the fridge.
Storage: Cover tightly and refrigerate for 3-4 days. Freeze individual portions for up to 2 months.
Reheating: Cover with foil and bake at 325°F for 20-25 minutes, removing foil for the last 5 minutes to re-crisp the top.
Substitute for corn muffin mix: Combine 3/4 cup cornmeal, 3/4 cup all-purpose flour, 3 tablespoons sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Variations: Add diced jalapeños, crumbled bacon, chili powder and cotija cheese for Mexican street corn, extra cheese, or fresh herbs like chives or parsley.

Nutrition

Serving: 1ServingCalories: 285kcalCarbohydrates: 28gProtein: 8gFat: 16gSaturated Fat: 9gCholesterol: 75mgSodium: 485mgFiber: 2gSugar: 11g

Keyword corn casserole, creamed corn casserole, easy casserole recipe, holiday side dish, Thanksgiving side dish