Corn Casserole
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Corn Casserole is one of the most crowd-pleasing dishes I make, and honestly, it couldn’t be easier. The inside bakes up moist and tender, perfectly between cornbread and corn pudding, with sweet whole kernel corn in every bite, and the golden, bubbly cheddar crust on top is just irresistible. Warm, cheesy, and comforting, it’s always a hit.
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It’s my go-to side dish for Thanksgiving dinner, Christmas, and family gatherings because it always gets the most compliments and leaves the emptiest pan at the end of the night. It travels well to potlucks and pairs beautifully with just about any main dish. Store leftovers covered in the fridge for up to 4 days and reheat in the oven or microwave until warmed through.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Corn Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to pull off this fuss-free, easy corn casserole recipe that’s sure to become your next family favorite.
Prep Oven and Dish
Preheat the oven to 350°F (180°C). While it’s heating up, lightly grease a medium baking dish so nothing sticks and the edges come out clean. I love using my ceramic casserole dish because it heats evenly and adds elegance to the holiday table.
Mix the Batter
In a large bowl, combine the creamed corn, drained sweet corn, corn muffin mix, sour cream, and melted butter. Stir everything together until evenly mixed. There’s no need to overmix here since you just want everything fully combined and smooth.
I use a mini can colander set for draining my canned corn. Frozen corn also works if you don’t have fresh or canned whole kernel corn, as long as you thaw and drain it well first. For the corn mix, stick with vegetarian options.
Most brands, including Jiffy Mix, contain lard, which is rendered fat from pigs, so if you’re going to use Jiffy cornbread mix or Jiffy corn muffin mix, check for the vegetarian label.
Add Boosters If Desired
You can skip this step if you want to stick with the current ingredients, but you could also customize the batter however you want, if you want to add a little twist.
If you prefer a slightly sweeter casserole closer to corn pudding, stir in 1 to 2 tablespoons of sugar, or a few diced green chillies with the batter if you want a mild savory heat.
Feel free to add 4 ounces of softened cream cheese or heavy cream along with the sour cream for a richer and creamier texture, or season the batter with black pepper to round out the overall flavor without overpowering anything.
Bake Until Golden and Set
Pour the mixture into your prepared baking dish and spread it out evenly. Bake uncovered for about 45 minutes, or until the edges are golden brown and the center is set.
Watch the cook time closely because ovens vary, to prevent overbaking. You’ll know it’s ready when the edges look firm and the middle no longer jiggles when you gently shake the dish.
Add the Cheese and Finish Baking
Remove the dish from the oven and sprinkle a generous amount of shredded Cheddar cheese evenly over the top. I like to use a box grater to get freshly shredded cheese that melts more smoothly than pre-shredded versions.
Return the dish to the oven for 5 to 10 minutes, or until the cheese has fully melted and looks glossy and bubbly.
Cool Slightly and Serve
Let the casserole cool for a few minutes before scooping. That brief rest helps the center firm up just enough, so you get clean, satisfying spoonfuls every time. Serve warm and enjoy!
This wonderful recipe travels really well, which is part of why it’s such a go-to for potlucks and holiday gatherings. Cover the slightly cooled casserole tightly with aluminum foil or a fitted silicone casserole lid before heading out.
If you’re traveling more than 20 minutes, tuck the covered dish into an insulated casserole carrier or wrap it in a thick towel to keep it warm. It holds its heat well and arrives at the table ready to serve without any fuss.
Equipment
Ingredients
- 14 ¾ ounces creamed corn
- 15 ¼ ounces whole kernel sweet corn drained
- 8 ounces corn muffin mix
- 8 ounces sour cream
- 1 stick butter melted
- 1 cup Cheddar cheese shredded
Video
Instructions
- Set your oven to 350°F (180°C). Lightly grease a medium casserole dish.
- In a large bowl, combine the creamed corn, drained sweet corn, corn muffin mix, sour cream, and melted butter. Stir until everything is evenly mixed.14 ¾ ounces creamed corn, 15 ¼ ounces whole kernel sweet corn, 8 ounces corn muffin mix, 8 ounces sour cream, 1 stick butter
- Pour the mixture into the prepared casserole dish and spread it evenly. Bake uncovered for about 45 minutes, or until the top is golden and the center is set.
- Remove from the oven, sprinkle shredded Cheddar cheese evenly over the top, and return to the oven for 5 to 10 minutes, or until the cheese has melted.1 cup Cheddar cheese
- Let the casserole cool slightly before serving warm. Perfect as a comforting side dish for any meal!
Notes
Nutrition
How to Store Leftovers
Let the casserole cool completely to room temperature before storing. Transfer leftovers to an airtight container or cover the casserole dish tightly with plastic wrap or foil, then refrigerate for up to four days.
When you’re ready to reheat, scoop individual portions into a microwave-safe bowl and heat in 30-second intervals until warmed through, or cover the whole dish with foil and warm it in a 325°F oven for about 15 minutes.
For longer storage, you can freeze corn casserole for up to three months. Making it ahead of time is a great way to free up oven space during the holidays when you’re juggling multiple recipes at once.
Portion it into individual freezer-safe containers so you can thaw only what you need. Thaw overnight in the fridge and reheat gently so it stays soft and creamy.
What to Serve With Corn Casserole
Since it’s such a rich, comforting side, it pairs really well with other classic comfort dishes on the table. Mashed potatoes, roasted green beans, buttered dinner rolls, and a simple garden salad all work beautifully alongside it without competing with the flavor.
It’s also wonderful next to a big pot of vegetarian chili or a warm butternut squash soup when you want a fully vegetarian spread.
For holiday meals, it fits right in with cranberry sauce, stuffing, and roasted sweet potato cubes. The sweetness of the corn plays nicely against tangy and savory sides, so don’t be afraid to mix and match. It genuinely rounds out any spread without any effort on your part.
More Easy Recipes for You to Try at Home
If you love this cheesy corn casserole, you’ll also love these other easy casserole recipes.
This is so good and it heats up very well the next day too!
This was delicious!
I loved the suggestion for extra heat from sliced jalapeno peppers!!
I made the batch up and put it in my casserole then pushed sliced jalapeno peppers into half of the mixture. That way hubby and I got the fire but the kids could enjoy the non-jalapeno side. Worked really well.
So easy to make and tasted great. I think I’ll make it again and try adding some canned carrot as well 🙂
Great recipe!