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Corn Casserole

Corn casserole with a golden, custardy center made by baking a quick mixture of whole kernel corn, cream-style corn, and corn muffin mix. Topped with melted butter and optional cheddar for a browned, spoonable texture.
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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
  • 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
 

Prep
  1. Preheat the oven to 350F and grease a 9x9-inch baking dish. This prevents sticking and helps the top brown evenly (visual cue: dish looks lightly coated).
Mix and bake
  1. Stir together whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter until evenly combined (visual cue: batter is uniform and thick).
  2. Pour the mixture into the greased baking dish and smooth the top (visual cue: an even layer across the pan).
  3. Bake for 40-45 minutes at 350F until the top is golden and the center is set (visual cue: puffed edges and a firm, not jiggly, middle).
  4. If using shredded cheddar, sprinkle it over the top and bake 5 minutes more until melted and lightly browned (visual cue: cheese looks glossy and melted).
Rest and serve
  1. Rest the casserole for 10 minutes before serving (visual cue: it firms up slightly so it scoops cleanly).

Notes

For the steadiest set, let the center finish baking until it’s not jiggly even if the edges look puffier. Store leftovers covered in the refrigerator up to 3 days. Freezing is not recommended because the sour cream texture can get softer when thawed. For a lighter swap, use low-fat sour cream and reduce butter to 1/4 cup while keeping bake time the same.