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Corn Casserole

Corn casserole made with cream-style corn and sour cream for a golden, custardy center. This bake-and-rest side turns a boxed corn muffin mix into an easy, spoonable puffed casserole.
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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: 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
  • 1 1/2 cup butter melted
Shredded cheddar
  • 1 cup shredded cheddar optional

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and mix
  1. Preheat the oven to 350°F, then grease a 9x9-inch baking dish so the casserole releases easily later.
  2. Stir together whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter until the mixture looks evenly combined, with no dry pockets of mix visible.
Bake
  1. Pour the mixture into the greased baking dish and spread it into an even layer, keeping the top relatively level for consistent browning.
  2. Bake for 40-45 minutes at 350°F until the top is golden and the center is set, with a slight jiggle rather than liquid batter.
Finish and rest
  1. If using cheddar, sprinkle it over the top and bake 5 minutes more at 350°F until melted and lightly bubbly.
  2. Rest the corn casserole for 10 minutes before serving so the interior firms up into a custardy scoopable texture.

Notes

For a more custardy center, avoid overbaking—when the middle is set and the top is golden, stop at 40 minutes if your oven runs hot. Refrigerate leftovers in a covered container for up to 3-4 days; reheat gently in the oven or microwave. Freezing is not recommended because the dairy may break and the texture can turn grainy. For a dairy-light swap, use lactose-free sour cream and a lactose-free cheddar alternative.