Description
This creamy and cheesy Corn Casserole is a comforting and easy side dish perfect for gatherings or weeknight dinners. Made with a combination of whole kernel and creamed corn, sour cream, and a touch of sweetness, it’s baked to golden perfection with an optional cheesy twist for extra flavor.
Ingredients
Scale
Main Ingredients
- 1 (15-oz) can whole kernel corn, drained
- 1 (15-oz) can creamed corn, NOT drained
- 1 cup sour cream
- ½ cup melted butter (1 stick)
- 1 (8.5-oz) box corn muffin mix
- 1 tablespoon sugar
- ½ teaspoon salt
Optional Ingredients
- ½ to 1 cup shredded cheddar cheese (optional but delicious)
Instructions
- Prep: Preheat your oven to 350°F. Grease a 9×9-inch baking dish or a similarly sized dish to prevent sticking and ensure easy cleanup.
- Make batter: In a large bowl, combine the whole kernel corn (drained), creamed corn (with juice), sour cream, melted butter, corn muffin mix, sugar, and salt. Stir everything together until well mixed. If using cheddar cheese, fold in between ½ to 1 cup, with ¾ cup recommended for a balanced cheesy flavor.
- Pour batter: Transfer the batter into the prepared baking dish and smooth the top evenly with a spatula.
- Bake: Place the dish in the oven and bake for 40 to 45 minutes, or until the edges turn golden brown and the center is set but may still have a slight jiggle. The casserole will firm as it rests.
- Cool and serve: Allow the casserole to cool for 5 to 10 minutes before serving. For a decorative and flavor boost, sprinkle chopped chives or parsley on top if desired.
Notes
- The slight jiggle in the center after baking is normal; it will firm up as it cools.
- Using different amounts of cheddar cheese lets you adjust the cheesiness to your taste.
- For a gluten-free version, substitute the corn muffin mix with a gluten-free alternative.
- Adding chopped fresh herbs like chives or parsley can brighten the dish visually and taste-wise.
