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This creamy corn casserole brings a hint of Southern comfort to your table—sweet, buttery, and irresistibly tender.
Why You’ll Love This Recipe
- Crowd-favorite side dish that’s snagged a 4.8-star average from over 150 home cooks
- Ready in under an hour—perfect for busy weeknights or Thanksgiving prep
- Pantry-friendly: uses canned corn and a simple cornbread mix you likely have on hand
- Creamy corn meets golden baked topping for a texture that wows every time
- Kid-approved (my grandkids dig in before the turkey even lands on the table!)
- Versatile enough for gluten-free or vegetarian tweaks
- Hands-off while baking—grab a glass of sweet tea and relax
- Doubles as an easy casserole for leftovers (if there are any!)
Ingredients
- 1 (15 oz) can whole kernel corn, drained
- 1 (14¾ oz) can cream-style corn
- 1 cup sour cream (full-fat for best richness)
- ½ cup unsalted butter, melted (Land O’Lakes or Plugrá recommended)
- 1 box (8½ oz) yellow cornbread mix (Jiffy is a classic choice)
- 1 cup shredded sharp cheddar cheese, divided (optional but mouthwatering)
- ¼ cup milk (any variety you prefer)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Pinch of salt
- Chopped green onions or chives, for garnish
Directions
- Preheat oven and prep dish
Preheat your oven to 350°F (175°C). Generously grease a 9×9-inch (or similar) casserole dish with butter or nonstick spray. - Combine the corns and dairy
In a large bowl, stir whole kernel corn, cream-style corn, sour cream, milk, and melted butter until everything feels luxuriously smooth. - Fold in the mix and seasonings
Gently fold in the cornbread mix, garlic powder, black pepper, and a pinch of salt. Don’t overmix—just enough to blend the dry and wet ingredients. - Add cheesy goodness
Stir in three-quarters of the cheddar, then sprinkle the rest on top in a rustic, uneven layer so it bakes into little golden pockets. - Bake until it’s set
Pour the batter into your prepared pan. Bake 35–40 minutes or until the top turns light brown and a toothpick poked in the center comes out clean. - Rest, garnish, and serve
Let the casserole rest 5 minutes to set up (I know it’s hard to wait!). Scatter chopped green onions on top, slice into squares, and watch everyone dive in.
Servings & Timing
- Yields: 8 generous servings
- Prep Time: 10 minutes
- Bake Time: 35–40 minutes
- Total Time: About 50 minutes from fridge to table
Variations
- Jalapeño Spice: Stir in 1 finely chopped jalapeño for a gentle kick (30% of readers love the heat).
- Vegan Version: Swap sour cream for coconut yogurt and use olive oil instead of butter.
- Bacon Crunch: Top with crumbled cooked bacon and breadcrumbs for extra texture.
- Herb Infusion: Mix in 1 tablespoon chopped fresh thyme or rosemary.
- Sweet Maple: Drizzle 1 tablespoon maple syrup over the top before baking.
- Cheesy Twist: Replace cheddar with pepper jack for a zesty spin.
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooled casserole in a freezer-safe dish for up to 2 months.
Reheat: Warm individual portions in the microwave (1–2 minutes) or the oven (350°F for 10–12 minutes) until heated through.
FAQs
Q: Can I make this ahead of time?
A: Absolutely—assemble it, cover, and refrigerate up to 24 hours before baking (add 5 extra minutes to the bake time).
Q: Is this suitable for gluten-free diets?
A: Yes—use a certified gluten-free cornbread mix and double-check labels on canned goods.
Q: My casserole is too runny—what happened?
A: Likely underbaked or overmixed; bake an extra 5–10 minutes and gently fold rather than vigorously stirring.
Q: Can I swap fresh corn for canned?
A: You can—use 2 cups cooked fresh or frozen corn, though the texture shifts slightly.
Q: Why does the top brown faster than the middle cooks?
A: Oven hotspots are common—rotate the pan halfway through baking for even browning.
Q: What’s the best dish to bake this in?
A: A 9×9-inch glass or ceramic casserole dish heats evenly and showcases the golden crust nicely.
Conclusion
This classic corn casserole is my go-to side dish when I want something easy, comforting, and crowd-pleasing—especially around the holidays. Give it a whirl at your next gathering, then come back and tell me how it went (or share a photo!). Don’t forget to explore more Southern-style recipes on the blog.
Corn Casserole
Ingredients
- 1 15 oz can whole kernel corn drained
- 1 14.75 oz can cream-style corn
- 1 cup sour cream
- 0.5 cup unsalted butter melted
- 1 box yellow cornbread mix 8.5 oz (Jiffy recommended)
- 1 cup shredded sharp cheddar cheese divided
- 0.25 cup milk
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- pinch salt
- chopped green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch casserole dish with butter or non-stick spray.
- In a large bowl, stir together drained whole kernel corn, cream-style corn, sour cream, milk, and melted butter until smooth.
- Fold in the cornbread mix, garlic powder, black pepper, and a pinch of salt just until combined; avoid overmixing to keep it light.
- Gently stir in shredded cheddar cheese, reserving a handful to sprinkle on top for a golden finish.
- Transfer the batter into the prepared dish and bake for 35–40 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Allow the casserole to rest 5 minutes so it sets up; sprinkle with green onions before serving if desired.
Notes
Nutrition
