Description
This creamy corn casserole recipe is the ultimate comfort food side dish. Made with sweet corn, creamed corn, sour cream, and buttery corn muffin mix, it’s soft, rich, and perfect for any holiday table or family meal. Whether you’re hosting Thanksgiving or a backyard cookout, this cheesy corn bake is a guaranteed crowd-pleaser.
Ingredients
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) creamed corn
1 cup sour cream
1/2 cup melted butter
1 box (8.5 oz) corn muffin mix (like Jiffy)
2 large eggs
1 cup shredded cheddar cheese (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×9 or 8×8 inch baking dish.
2. In a large mixing bowl, stir together whole kernel corn, creamed corn, sour cream, and melted butter until combined.
3. Beat the eggs and add them to the bowl.
4. Stir in corn muffin mix until well blended.
5. Fold in half the cheddar cheese if using.
6. Pour mixture into the baking dish and top with the remaining cheese.
7. Bake uncovered for 45–50 minutes, until the top is golden and the center is set with a slight jiggle.
8. Let the casserole rest for 10 minutes before serving.
Notes
Let the casserole rest before slicing for cleaner servings and better structure.
For extra flavor, mix in cooked bacon bits or diced jalapeños.
This dish can be prepared in advance and refrigerated overnight—just bring to room temperature before baking.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg