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Corn Casserole

This easy corn casserole is a sweet, creamy, spoonable cross between cornbread and corn pudding, made with just five ingredients: whole kernel corn, cream-style corn, corn muffin mix, sour cream, and butter. It's stirred together in one bowl and baked until golden. This classic corn casserole recipe is a holiday favorite for Thanksgiving and Christmas and feeds a crowd.

By Sefa Tedik Published

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Corn Casserole
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Instructions

  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.

  2. In a large bowl, stir together 1 can drained whole kernel corn, 1 can cream-style corn, 1 box corn muffin mix, 1 cup sour cream, and 8 tablespoons melted butter until just combined.

  3. Pour the mixture into the baking dish and spread evenly. Bake for 45 to 50 minutes, until golden brown on top and set in the center.

  4. Let the corn casserole rest for 10 minutes before scooping and serving warm.

Tips

For a cheesy corn casserole, stir 1 cup shredded cheddar into the batter and sprinkle ½ cup more on top for the last 10 minutes. Add 1 diced jalapeño for a little heat. The center should be just set and slightly jiggly; it firms up as it rests.

Storage

Make ahead: mix, cover, and refrigerate unbaked for up to 1 day, then bake, adding 10 minutes. Leftovers keep in the refrigerator for up to 4 days; reheat covered at 350°F for 15 minutes.

Serving suggestions

Serve corn casserole with roast turkey, holiday ham, fried chicken, barbecue, or chili.

  • 5 ingredients or less
  • Baked
  • Budget-friendly
  • Christmas
  • For guests
  • Kids love it
  • Make ahead
  • Thanksgiving

Source: https://panfold.com/recipe/corn-casserole

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Corn Casserole