Here’s a classic Corn Casserole recipe—creamy, slightly sweet, and the perfect side dish for any meal.
Ingredients (Serves 6–8)
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn
- 1 box (8.5 oz) corn muffin mix (like Jiffy)
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1–2 cups shredded cheddar cheese (optional)
- 1–2 tbsp sugar (optional, for extra sweetness)
- Salt and pepper, to taste
Instructions
- Preheat oven
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Mix ingredients
- In a large bowl, combine whole kernel corn, creamed corn, corn muffin mix, sour cream, melted butter, and sugar (if using).
- Season with salt and pepper.
- Stir in 1 cup shredded cheddar cheese if desired.
- Bake
- Pour mixture into prepared baking dish.
- Bake 45–50 minutes until golden brown and set in the center.
- Serve
- Let cool 5 minutes before serving. Top with extra shredded cheese if desired.
✅ Tips:
- For a creamier texture, add an extra 1/4 cup sour cream.
- You can add diced green chilies or jalapeños for a spicy kick.
- This casserole pairs perfectly with roasted meats, barbecue, or holiday meals.
I can also provide a slow-cooker version so the corn casserole cooks while you’re busy. Do you want that version?
