Corn Casserole Recipe
How to Make Corn Casserole recipe For Cozy Comfort Nights is all about a dish you can mix in minutes and bake into a creamy, spoonable side that pairs with almost anything. A blend of sweet corn, creamed corn, cornbread mix, sour cream, and melted butter bakes into a cakelike casserole with a caramelized top and tender, custardy center.
It’s perfect for chilly evenings, potlucks, holidays, and weeknights when you want something warm and satisfying on the table with almost no effort. Just stir, bake, and let that buttery corn aroma fill your kitchen.
Table of Contents
Table of Contents
Corn Casserole Recipe
Equipment
- 1 Large mixing bowl For stirring all of the ingredients together.
- 1 9×9-inch (or 2-quart) baking dish Lightly greased.
- 2 Whisk and spatula For mixing and smoothing the batter.
- 1 Measuring cups and spoons To measure ingredients accurately.
Ingredients
Corn Casserole
- 15 ounces whole kernel corn, drained One standard can, drained well.
- 15 ounces cream-style corn One standard can.
- 8.5 ounces cornbread or corn muffin mix Use dry mix only (such as an 8.5 oz box).
- 1 cups sour cream
- 0.5 cup unsalted butter, melted and slightly cooled
- 2 large eggs Lightly beaten.
- 1-2 tablespoons granulated sugar (optional) For a lightly sweet casserole.
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cups shredded cheddar cheese (optional) Stir into the batter or sprinkle on top.
Instructions
How to Make Corn Casserole
- Step 1: Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish (or similar 2-quart casserole dish) with butter or cooking spray.
- Step 2: In a large mixing bowl, whisk together the eggs, sour cream, melted butter, and optional sugar until the mixture is smooth and well combined.
- Step 3: Stir in the drained whole kernel corn and the cream-style corn until evenly distributed throughout the mixture.
- Step 4: Add the dry cornbread or muffin mix, salt, pepper, and shredded cheddar cheese (if using). Gently stir just until everything is incorporated and no dry pockets of mix remain.
- Step 5: Pour the batter into the prepared baking dish and smooth the top into an even layer with a spatula.
- Step 6: Bake for 45–60 minutes, or until the top is golden, the edges are lightly browned, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Step 7: Remove from the oven and let the corn casserole rest for 5–10 minutes to set slightly before scooping or slicing and serving warm.
Why You’ll Love This Corn Casserole Recipe
- One-bowl recipe with simple pantry and canned ingredients.
- Soft, moist texture that’s somewhere between cornbread, pudding, and soufflé.
- Easy to scale up for parties or holidays and always a crowd-pleasing side.
- Flexible: add cheese, herbs, or a little spice to make it your own.
- Stores, reheats, and even freezes well for make-ahead comfort.
Recipe Snapshot
| Recipe Snapshot | |
|---|---|
| Category | Side Dish / Casserole |
| Cuisine | American |
| Prep Time | 10 minutes |
| Cook Time | 45–60 minutes |
| Total Time | 55–70 minutes |
| Dietary | Vegetarian |
| Serves | 8 |
| Best Served | Warm, freshly baked |
Ingredients for Corn Casserole Recipe
- Whole kernel corn (canned, drained): Adds juicy pops of sweetness throughout the casserole.
- Cream-style corn: Brings creaminess and extra corn flavor that keeps the casserole moist.
- Cornbread or corn muffin mix: The easy base that gives structure and that classic cornbread flavor.
- Sour cream: Adds tang and richness for a soft, tender crumb that doesn’t dry out.
- Unsalted butter, melted: Brings buttery flavor and helps create a golden, slightly crisp edge.
- Eggs: Help bind the casserole so it bakes up sliceable yet spoon-soft.
- Sugar (optional): A small amount enhances the natural sweetness of the corn.
- Salt and pepper: Balance the sweetness and round out the flavor.
- Shredded cheddar cheese (optional): Melts into the casserole for extra cheesy comfort.
How to Make the Corn Casserole Recipe
Step 1: Prep the dish and oven
Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch or similar 2‑quart baking dish with butter or cooking spray.
Step 2: Mix the wet ingredients
In a large bowl, whisk together eggs, sour cream, melted butter, and sugar (if using) until smooth and combined.
Step 3: Add the corn and mix
Stir in the drained whole kernel corn and cream-style corn until evenly distributed in the wet mixture.
Step 4: Fold in the cornbread mix
Add the dry cornbread or muffin mix (do not prepare it separately) and gently stir until no dry pockets remain; fold in shredded cheese if using.
Step 5: Pour and level
Pour the batter into the prepared baking dish and smooth the top into an even layer.
Step 6: Bake until set
Bake for 45–60 minutes, or until the top is golden, the edges are slightly browned, and a tester in the center comes out clean or with just moist crumbs.
Step 7: Rest and serve
Let the casserole cool for 5–10 minutes so it sets slightly, then scoop or slice and serve warm.
Pro Tips of Corn Casserole Recipe
- Use the dry cornbread mix only; don’t add extra eggs or milk from the package directions.
- Drain the whole kernel corn well so the casserole isn’t too wet.
- If the top is browning too quickly, tent loosely with foil near the end of baking.
- Let the casserole rest before serving so it holds its shape when scooped.
- Stir in jalapeños, green chiles, or extra cheese if you like a spicier, richer version.
How to Serve Corn Casserole Recipe
- As a cozy side dish with roasted chicken or turkey.
- Next to grilled or baked meats for an easy weeknight plate.
- With chili or soups to add a sweet, buttery contrast.
- On holiday tables alongside stuffing, mashed potatoes, and green beans.
- Topped with a pat of butter or drizzle of honey for extra indulgence.
- Served with a crisp green salad to balance the richness.
- Cut into squares for potluck platters and buffets.
- As a brunch side with eggs and breakfast meats.
- Reheated as a quick comfort-food snack the next day.
- Packed into containers to share with friends or neighbors.
Make Ahead and Storage
Storing Leftovers
- Allow corn casserole to cool, then cover the dish tightly with plastic wrap or transfer portions to airtight containers and refrigerate.
- It’s typically safe and tasty for about 3–5 days in the fridge.
- Keep it covered well so it doesn’t dry out or absorb fridge odors.
Freezing
- Cool completely, then wrap the whole casserole dish in plastic wrap followed by foil, or freeze individual portions in containers.
- Freeze for up to about 2–3 months (some sources suggest up to 6 weeks for best texture).
- Thaw overnight in the refrigerator before reheating in the oven.
Reheating
- Reheat larger portions covered in a 300–350°F oven until warmed through, uncovering near the end to keep the top from getting soggy.
- Warm individual servings in the microwave in short bursts until hot.
- Avoid multiple reheats of the same batch; reheat only what you plan to serve.
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FAQs
Can I make corn casserole ahead of time?
Can I bake corn casserole without cornbread mix?
Why is my corn casserole runny in the center?
Can I add cheese on top?
Absolutely—sprinkle shredded cheese on top for the last 10–15 minutes of baking for a melty, golden layer