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Corn Casserole

Corn casserole made with a simple mix-and-bake method for a golden, puffed top and a moist, custardy center. This American-style side dish bakes until set, then optionally melts shredded cheddar over the surface.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Corn casserole base
  • 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

Method
 

Preheat and combine
  1. Preheat the oven to 350°F and grease a 9x9-inch baking dish so the casserole releases easily.
  2. Stir together whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter until evenly combined and no dry mix remains.
Bake
  1. Pour the mixture into the greased baking dish, smoothing the top for even baking.
  2. Bake at 350°F for 40–45 minutes until the top is golden and the center is set, with slight puffing around the edges.
  3. If using cheddar, sprinkle it over the top and bake for 5 minutes more until melted and lightly browned at the edges.
Rest and serve
  1. Rest the casserole for 10 minutes before serving so the interior firms up into a custardy slice.

Notes

For the best golden top and a set center, don’t underbake—look for a fully set middle, not just browned edges. Store leftovers in the refrigerator up to 4 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the creamy texture can loosen after thawing. Dairy swap: use a plant-based sour cream and dairy-free butter for a similar tang and richness.