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Corn Casserole

Corn casserole is a classic American side dish made by stirring whole kernel corn, cream-style corn, muffin mix, sour cream, and melted butter, then baking until golden and set in the center. The result is a moist, custardy interior with a lightly puffed top and optional melted cheddar.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

Corn casserole base
  • 1 can (15 oz) whole kernel corn Drain well before using.
  • 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

Method
 

Prep and bake
  1. Preheat oven to 350F and grease a 9x9-inch baking dish with a thin coating so the casserole releases easily.
  2. Stir whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter in a mixing bowl until the dry mix is fully incorporated and no dry pockets remain.
  3. Pour the mixture into the prepared baking dish and spread into an even layer for consistent baking.
  4. Bake 40-45 minutes at 350F until the top is golden and the center is set when you gently move the dish.
  5. Sprinkle shredded cheddar over the top if using, then bake 5 minutes more at 350F until melted and lightly bubbly.
Rest and serve
  1. Rest the corn casserole 10 minutes before serving so the custardy interior firms up slightly and slices stay together.

Notes

For the best set, let the center fully bake until it looks set (not loose) before checking—this helps avoid a runny interior after slicing. Store leftovers covered in the refrigerator up to 4 days; reheat in a 325F oven until warmed through. Freezing is possible, but texture may soften—thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat sour cream and butter.