Corn Casserole Recipe
American · Side Dish · 55 min total
A creamy, cheesy corn casserole that's a perfect side dish for holidays or weeknight dinners. This easy recipe uses simple ingredients for a comforting, crowd-pleasing dish.
10
min prep
min prep
45
min cook
min cook
8
servings
servings
360
kcal/serving
kcal/serving
Ingredients
- 1 (15.25 oz) can whole kernel corn, drained
- 1 (14.75 oz) can cream-style corn
- 1 (8.5 oz) box corn muffin mix (such as Jiffy)
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 1/2 cups shredded cheddar cheese, divided
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, combine whole kernel corn, cream-style corn, corn muffin mix, sour cream, melted butter, 1 cup of shredded cheddar cheese, and black pepper. Stir until just combined.
- Pour mixture into prepared baking dish and spread evenly.
- Sprinkle remaining 1/2 cup cheddar cheese on top.
- Bake for 40-45 minutes, until golden brown and set in the center. Let cool for 5 minutes before serving.
Tips
- For a spicier version, add a diced jalapeño or 1/4 teaspoon cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- To make ahead, prepare the casserole but do not bake. Cover and refrigerate for up to 24 hours. Add 10 minutes to baking time.
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