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Corn Casserole

Corn casserole made with cream-style and whole-kernel corn for a golden, puffed, custardy bake. Easy stir-and-bake method yields a set center and melty cheddar on top.
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Prep Time 5 minutes
Cook Time 45 minutes
rest 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Whole kernel corn
  • 1 can (15 oz) whole kernel corn drained
Cream-style corn
  • 1 can (14.75 oz) cream-style corn
Corn muffin mix
  • 1 box (8.5 oz) corn muffin mix
Sour cream
  • 1 cup sour cream
Butter
  • 0.5 cup butter melted
Shredded cheddar
  • 1 cup shredded cheddar optional

Equipment

  • 1 sheet pan

Method
 

Prep and combine
  1. Preheat the oven to 350F and grease a 9x9-inch baking dish. Keep the dish ready so the batter goes in right after mixing.
  2. Stir together whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter until evenly combined. The mixture should look thick and glossy, with no dry pockets from the mix.
  3. Pour the mixture into the prepared baking dish. Spread it level so it bakes evenly and sets in the center.
Bake
  1. Bake at 350F for 40-45 minutes until golden on top and set in the center. Look for puffing and a firm, springy middle when gently nudged.
  2. Sprinkle with shredded cheddar if using, then bake for 5 minutes more until melted. The cheese should turn glossy and lightly spot-brown on the surface.
Rest and serve
  1. Rest the casserole for 10 minutes before serving. This helps the custardy interior firm up so you can scoop clean portions.

Notes

For the best set, don’t skip the 10-minute rest—this casserole thickens as it cools. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 350F until warmed through. Freezing is not recommended because the texture can become grainy after thawing. If you want a lighter option, use low-fat sour cream and reduce the butter to 1/4 cup.