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Corn Casserole

Corn casserole with a golden, custardy center—baked until set and puffed. This simple American side uses corn muffin mix and sour cream for a moist, sliceable 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: 330
Ingredients Equipment Method Notes

Ingredients
  

Corn casserole base
  • 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
 

Preheat and prepare the dish
  1. Preheat oven to 350F. Grease a 9x9-inch baking dish so the casserole releases easily.
Mix the batter
  1. Stir together whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter in a mixing bowl until evenly combined. The mixture should look thick and speckled with corn kernels.
Bake
  1. Pour the mixture into the greased baking dish and smooth the top. This helps the casserole bake evenly and set in the center.
  2. Bake for 40-45 minutes at 350F until the top is golden and the center is set. Look for a puffed surface with no wet wobble when gently jostled.
Add cheese (optional) and finish
  1. If using shredded cheddar, sprinkle it over the casserole. Bake 5 minutes more at 350F until the cheese melts and turns slightly bubbly.
Rest and serve
  1. Rest the casserole for 10 minutes before serving. This short rest helps the custardy interior firm up so it slices cleanly.

Notes

For the cleanest slices, let the casserole rest the full 10 minutes before serving—cutting too soon can make the center runny. Store leftovers in the refrigerator up to 3 days; reheat in a 350F oven or microwave until warm. Freezing is not recommended because the custardy texture can become grainy after thawing. For a lighter swap, use reduced-fat sour cream and 1/2 the butter while keeping the bake time the same.