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Corn Casserole

Corn casserole with a golden, custardy interior made by baking creamed corn, whole kernel corn, sour cream, and corn muffin mix until puffed and set. Easy side dish with optional cheddar for a melty top.
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Prep Time 5 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Corn mixture
  • 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
  • 1 oven

Method
 

Preheat and mix
  1. Preheat oven to 350F and grease a 9x9-inch baking dish with a thin coating. Visual cue: the oven should be fully hot before baking for proper puffing.
  2. Stir together whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter until evenly combined. Visual cue: no dry corn muffin mix pockets should remain.
  3. Pour the mixture into the greased baking dish and spread it into an even layer. Visual cue: the surface should look level with small specks of corn throughout.
Bake and melt cheddar
  1. Bake for 40-45 minutes at 350F until golden on top and set in the center. Visual cue: when gently nudged, the center should no longer look wet or loose.
  2. If using cheddar, sprinkle it evenly over the top, then bake 5 minutes more until melted. Visual cue: the cheese should turn glossy and lightly browned at the edges.
Rest and serve
  1. Rest 10 minutes before serving to let the custardy corn set. Visual cue: the casserole will slice more cleanly after resting.

Notes

Pro tip: let the oven fully preheat to 350F before baking so the corn casserole rises and sets evenly. Store leftovers covered in the refrigerator up to 4 days; reheat in the oven at 325F until warmed through. Freezing is not recommended because the custard texture can loosen after thawing. For a lighter option, use reduced-fat sour cream and butter substitutes (choose one designed for baking) while keeping the bake time the same.