Name: Corn Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 can (15.25 oz) whole kernel corn, drained; 1 can (14.75 oz) cream-style corn; 1 cup sour cream; 1/2 cup melted butter; 1 package (8.5 oz) corn muffin mix; 1 cup shredded cheddar cheese; Salt and pepper to taste

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A rich, cheesy, and comforting dish, this corn casserole is a staple at my holiday dinners, Sunday family meals, or anytime I want a warm, satisfying side. It's quick to throw together and always a crowd-pleaser.

Corn Casserole

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 can (15.25 oz) whole kernel corn, drained

1 can (14.75 oz) cream-style corn

1 cup sour cream

½ cup melted butter

1 package (8.5 oz) corn muffin mix

1 cup shredded cheddar cheese

Salt and pepper to taste

Directions

I preheat the oven to 350°F (175°C).

In a large mixing bowl, I combine the drained whole kernel corn, cream-style corn, sour cream, melted butter, corn muffin mix, and half of the cheddar cheese.

I season it with salt and pepper, then stir until everything is well incorporated.

I pour the mixture into a greased casserole dish and top it with the remaining cheese.

I bake it for 45–50 minutes, until the top turns golden brown and the casserole is fully set.

Servings and timing

Servings: 8 servings

Prep Time: 10 minutes

Cooking Time: 50 minutes

Total Time: 1 hour

Calories: Approximately 320 kcal per serving

Variations

I sometimes add chopped green chilies or jalapeños for a spicy twist.

When I want more texture, I stir in a handful of cooked bacon crumbles or diced bell peppers.

For a sweeter version, I use honey cornbread mix and add a teaspoon of sugar.

I’ve also tried it with Monterey Jack or a Mexican cheese blend for a different flavor profile.

Storage/Reheating

Once cooled, I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover it with foil and warm it in the oven at 300°F until heated through, or I microwave individual portions for about 1–2 minutes. It reheats well and still tastes amazing.

FAQs

Can I make corn casserole ahead of time?

Yes, I often assemble it a day in advance and refrigerate it unbaked. When I’m ready, I just pop it in the oven and bake as directed.

Can I freeze corn casserole?

Definitely. I let it cool completely, then wrap it tightly and freeze for up to 3 months. I thaw it overnight in the fridge before reheating.

Can I make this without cheese?

Yes, but I think the cheese adds a creamy richness. If skipping, I might want to add an extra dollop of sour cream or a splash of milk to keep it moist.

Is corn casserole gluten-free?

Not by default because of the corn muffin mix. But I’ve made it gluten-free by using a certified gluten-free cornbread mix.

What can I serve with corn casserole?

It pairs well with roasted meats, BBQ, grilled vegetables, or even chili. I love serving it alongside turkey or ham during the holidays.

Conclusion

This corn casserole has earned a permanent spot in my recipe rotation. It’s easy, comforting, and versatile—everything I want in a go-to side dish. Whether I'm cooking for a crowd or just a quiet dinner at home, I know this recipe will deliver every time.

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Corn Casserole

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Author: Cheryl
Total Time: 1 hour
Yield: 8 servings
Diet: Vegetarian

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Description

A rich, cheesy, and comforting corn casserole made with pantry staples. Perfect as a side dish for holidays, potlucks, or weeknight dinners.