Corn Casserole

Why You’ll Love Corn Casserole Recipe

This Corn Casserole is the ultimate crowd-pleaser—cheesy, buttery, and delightfully moist. It combines the sweetness of corn with the savory flavor of cheddar and the slight tang of sour cream. Whether served during Thanksgiving or alongside BBQ dishes, it’s always a hit. Plus, it comes together in just one bowl and requires no fancy equipment or cooking skills.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 can (15.25 oz) whole kernel corn, drained

• 1 can (14.75 oz) cream-style corn

• 1 cup sour cream

• 1/2 cup melted butter

• 1 package (8.5 oz) corn muffin mix

• 1 cup shredded cheddar cheese

• Salt and pepper to taste

Directions

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, mix together the whole kernel corn, cream-style corn, sour cream, melted butter, corn muffin mix, and half of the shredded cheddar cheese.

3. Season the mixture with salt and pepper to taste.

4. Pour the mixture into a greased casserole dish, spreading it out evenly.

5. Sprinkle the remaining cheddar cheese over the top.

6. Bake for 45–50 minutes, or until the top is golden brown and the casserole is fully set.

7. Let it rest for a few minutes before serving for the best texture.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 320 kcal per serving

Variations

• Spicy Kick: Add chopped jalapeños or a pinch of cayenne pepper for heat.

• Bacon Twist: Stir in cooked, crumbled bacon for a savory crunch.

• Mexican Style: Add diced green chilies and a blend of Mexican cheeses.

• Herb Infusion: Mix in chopped fresh herbs like chives or parsley for added freshness.

• Gluten-Free Option: Use a gluten-free corn muffin mix to make this dish suitable for gluten-sensitive guests.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the oven at 350°F for about 15–20 minutes until warmed through. You can also microwave individual servings for 1–2 minutes, but the texture is best preserved in the oven.
Freezing: This casserole freezes well. Cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

How do I know when the corn casserole is done?

The casserole is ready when the top is golden brown and the center is set. A toothpick inserted in the middle should come out mostly clean.

Can I make this dish ahead of time?

Yes, you can assemble the casserole a day in advance, cover, and refrigerate it. Just bake it when you’re ready to serve.

Can I use fresh or frozen corn instead of canned?

Yes. Substitute the canned whole kernel corn with an equal amount of thawed frozen or cooked fresh corn. Keep the cream-style corn for creaminess.

Can I leave out the cheese?

Absolutely. The casserole will still be delicious, though slightly less rich and savory.

What kind of corn muffin mix should I use?

Any standard 8.5 oz box of corn muffin mix works. Jiffy is a popular choice.

Is this dish vegetarian?

Yes, as long as your corn muffin mix and cheese are vegetarian-friendly.

Can I double the recipe?

Yes, double the ingredients and use a larger baking dish. You may need to extend the baking time slightly.

How do I make this casserole creamier?

Add an extra 1/4 cup of sour cream or a splash of milk for a softer texture.

What’s the best cheese for corn casserole?

Sharp cheddar provides a great contrast to the sweet corn, but Monterey Jack or a cheese blend also works well.

Can I add eggs to the mix?

While not required, adding an egg can help bind the casserole more firmly if you prefer a denser texture.

Conclusion

Corn Casserole is a timeless, no-fuss side dish that brings comfort and flavor to any table. Whether you’re feeding a holiday crowd or simply want something warm and satisfying next to your main course, this cheesy, creamy casserole delivers every time. With easy prep, customizable variations, and make-ahead options, it’s a staple worth adding to your recipe rotation.

Corn Casserole

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• Author: Mia
• Total Time: 1 hour
• Yield: 8 servings
• Diet: Vegetarian

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Description

A classic and comforting corn casserole that’s cheesy, creamy, and perfect as a side dish for any occasion.

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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 melted butter
• 1 package (8.5 oz) corn muffin mix
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine whole kernel corn, cream-style corn, sour cream, melted butter, corn muffin mix, and half of the shredded cheddar cheese.
3. Season with salt and pepper, then mix until well combined.
4. Pour the mixture into a greased casserole dish.
5. Sprinkle the remaining cheddar cheese on top.
6. Bake for 45–50 minutes, or until the top is golden brown and the casserole is set.

Notes

• You can prepare the mixture ahead of time and refrigerate before baking.
• For extra flavor, add diced jalapeños or green chilies.
• Let the casserole sit for 5–10 minutes before serving for cleaner slices.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320 kcal
• Sugar: 5 g
• Sodium: 480 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 40 mg