Corn Casserole

A creamy and tender corn casserole that blends pantry staples into a comforting side dish, perfect for holidays or weeknight dinners.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 8 servings

Course: Side Dish, Vegetable

Cuisine: American

Calories: 285

Main Ingredients

2 cans 15 oz cans whole kernel corn, drained Drained well for best texture.
1 can 14.75 oz can creamed corn
1 box 8.5 oz box corn muffin mix
1 cup sour cream Can substitute with plain Greek yogurt for a lighter option.
1/2 cup unsalted butter, melted Can substitute with salted butter, reducing added salt.
2 large eggs, beaten
1 cup sharp cheddar cheese, freshly shredded, divided Can substitute with pepper jack for heat.
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
2 tbsp fresh chives, finely chopped, for garnish Can substitute with green onions.

Preparation

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish or a 2-quart casserole dish.
In a large bowl, combine the drained whole kernel corn, creamed corn, corn muffin mix, sour cream, melted butter, and beaten eggs. Stir just until combined, being careful not to overmix.
Fold in 1/2 cup of the shredded cheddar cheese, along with the salt and black pepper, stirring gently.

Baking

Pour the mixture into the prepared baking dish and spread it evenly. Bake for 40 minutes, or until the edges are set and just starting to turn golden.
Sprinkle the remaining 1/2 cup cheddar cheese over the top and return the dish to the oven for another 8 to 10 minutes.

Serving

Remove the casserole from the oven and let it rest for 10 minutes. Garnish with fresh chives and serve warm.

Let the casserole rest before serving for better texture. To avoid a dense casserole, do not overmix.