Description

Learn how to make delicious Corn Casserole. Easy recipe with step-by-step instructions.

Ingredients

Scale

1 (15-ounce) can whole kernel corn, drained
1 (15-ounce) can creamed corn
1 cup sour cream (or Greek yogurt for a tangier twist)
1 cup shredded sharp cheddar cheese (plus extra for topping, if desired)
1/2 cup unsalted butter, melted
1 (8.5-ounce) box corn muffin mix (like Jiffy; see substitutions below)
2 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/2 cup diced green chiles or jalapeños for a little kick

If you need to swap out the corn muffin mix, you can make your own quick cornbread base by combining 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. I’ve found this homemade version works beautifully for a fresher flavor but requires a bit more attention to balance.

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray. This ensures your casserole won’t stick and comes out cleanly, just like my mom’s always did.
In a large mixing bowl, combine the drained whole kernel corn and creamed corn. Stir gently to blend the two textures—this is where the magic starts with creamy and chunky coming together.
Add the sour cream, melted butter, and eggs to the bowl. Mix well until fully incorporated. I like to use a sturdy spatula here because it helps fold rather than beat, keeping the corn kernels intact.
Sprinkle in the corn muffin mix, salt, and pepper. Fold gently until just combined—overmixing can make the casserole dense, something I learned the hard way after a few early kitchen mishaps.
If you’re adding diced green chiles or jalapeños, fold them in now for a subtle heat that pairs beautifully with the sweet corn.
Pour the mixture into your prepared baking dish, smoothing the top with your spatula. If you love cheese, sprinkle an extra 1/4 to 1/2 cup of shredded cheddar over the top for a golden, bubbly finish.
Bake for 45-50 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean. The top should be set but still moist inside—think creamy, not dry.
Let the casserole rest for about 10 minutes before serving. This step is something I’ve learned makes a big difference, especially when you want clean slices and no messy spills on the plate.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International

Keywords: Corn Casserole, recipe, cooking, food