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Corn Casserole

Corn casserole with a golden, custardy center made by baking corn and muffin mix until set. This American side dish puffs slightly on top and turns lightly crisp around the edges.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Corn Casserole
  • 1 can (15 oz) whole kernel corn Drained well before mixing.
  • 1 can (14.75 oz) cream-style corn Use straight from the can for best texture.
  • 1 box (8.5 oz) corn muffin mix Choose plain corn muffin mix.
  • 1 cup sour cream
  • 1 1/2 cup butter, melted Melt before stirring in.
  • 1 cup shredded cheddar Optional; sprinkle on top before the final bake.

Equipment

  • 1 sheet pan

Method
 

Preheat and mix
  1. Preheat the oven to 350F and grease a 9x9-inch baking dish.
  2. Stir together whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter until evenly combined.
Bake
  1. Pour the mixture into the greased baking dish and spread it into an even layer.
  2. Bake for 40-45 minutes, until golden on top and set in the center.
  3. If using cheddar, sprinkle it over the top, then bake 5 minutes more until melted and lightly browned.
Rest and serve
  1. Rest the casserole for 10 minutes before serving so the center firms up.

Notes

For the best puffed, custardy texture, don’t overbake—start checking at 40 minutes. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 325F until warmed through. Freezing is not recommended because sour cream-based casseroles can lose texture when thawed. For a dairy-light option, use light sour cream and reduced-fat cheddar.