Easy Corn Casserole with Sour Cream and Cheddar

This corn casserole is the side dish everyone goes back to for seconds. It is soft, buttery and just a little sweet, with a texture somewhere between moist cornbread and creamy corn pudding. Best of all, it takes about five minutes to stir together in one bowl, which makes it a lifesaver on a busy holiday.

In this post I share why the recipe works, the ingredients, the step-by-step method, a Thanksgiving make-ahead timeline, tips, variations, common mistakes and storage. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.

Why This Corn Casserole Works

This classic Midwestern side is a fixture at holiday tables, church suppers and potlucks for good reason. It is simple, comforting and nearly impossible to mess up. Here is what makes my version extra good.

• Two kinds of corn. Creamed corn makes the casserole moist and custardy, while whole kernels add pops of sweet texture.
• Sour cream for tang and richness. It balances the sweetness and keeps the center tender and creamy.
• Corn muffin mix. A box of mix brings flour, cornmeal, leavening and a touch of sugar in one easy step.
• Eggs for structure. Two eggs help the casserole set so it scoops neatly instead of running across the plate.
• Sharp cheddar on top. A little cheese adds a savory, golden finish that keeps people coming back.

It bakes in the same oven as most of your other holiday dishes, it can be assembled ahead and it travels well to potlucks and Friendsgiving dinners.

How is it different from cornbread or corn pudding? Cornbread is a sturdy, sliceable bread, and corn pudding is a silky custard made mostly from corn, eggs and cream. Corn casserole sits happily in the middle: it scoops like pudding but tastes like warm, buttery cornbread.

For a firmer, sliceable texture, bake it in a 9×9-inch pan for a few extra minutes. For a softer, more pudding-like side, use a deeper 2-quart dish and pull it from the oven as soon as the center is just set.

Ingredients You Will Need

You only need seven simple ingredients for this easy corn casserole, most of them straight from the pantry.

• Creamed corn: One 14.75-ounce can. It gives the casserole its moist, pudding-like center.
• Whole kernel corn: One 15-ounce can, well drained, or 1 1/2 cups of thawed frozen corn.
• Corn muffin mix: One 8.5-ounce box of sweet corn muffin mix.
• Sour cream: One cup of full-fat sour cream for the creamiest texture.
• Butter: Half a cup, melted, for rich flavor and golden edges.
• Eggs: Two large eggs help it set.
• Sharp cheddar: One cup, shredded, for the top. You can leave it off for a sweeter casserole.
• Chives or green onions: Optional, for a fresh finish.

No muffin mix on hand? Whisk together 3/4 cup of all-purpose flour, 1/2 cup of yellow cornmeal, 2 tablespoons of sugar, 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt, and use it in place of the box.

Salted or unsalted butter both work here. If you use salted butter and a salted homemade mix, taste a little of the cheddar first and skip any extra salt, since the canned corn and cheese already add plenty of seasoning.

How to Make Corn Casserole

Preheat the oven to 350°F (175°C) and grease an 8×8-inch or 2-quart baking dish. A slightly deeper dish gives you a softer, more pudding-like center.

1. Whisk the wet ingredients. In a large bowl, whisk the eggs, then stir in the melted butter and sour cream until smooth.
2. Add the corn. Stir in the creamed corn and drained whole kernel corn.
3. Add the muffin mix. Add the corn muffin mix and stir just until no dry streaks remain. A few lumps are fine.
4. Pour and bake. Spread the batter evenly in the prepared dish and bake for 35 minutes.
5. Add the cheese. Sprinkle the cheddar over the top and bake for another 10 to 15 minutes, until the center is set with only a slight jiggle, the edges are golden and a knife inserted near the center comes out mostly clean.
6. Rest and serve. Let it rest for 10 minutes to finish setting, then sprinkle with chives and serve warm.

If you are using a 9×13-inch dish for a doubled batch, start checking it after about 45 minutes total, since a larger, shallower layer can bake a bit faster than you might expect.

The top should look puffed and golden, and the casserole will settle slightly as it cools. That gentle sink is completely normal and gives you the creamy, spoonable middle that makes this dish so popular. If the top browns before the center sets, lay a piece of foil loosely over the dish for the last few minutes.

Thanksgiving Corn Casserole Timeline

Thanksgiving falls on Thursday, November 26, 2026. This casserole is one of the easiest sides to fit into a busy holiday schedule. Here is how I plan it.

Because it bakes at 350°F (175°C), it can share the oven with stuffing or a classic green bean casserole. Just rotate the dishes halfway through so everything browns evenly.

What to Serve With Corn Casserole

This sweet and savory side goes with almost any main dish, which is why it shows up at holiday dinners, cookouts and potlucks all year long.

• Holiday mains: Roast turkey, glazed ham or an easy crockpot turkey breast for a smaller Thanksgiving.
• Weeknight dinners: Meatloaf, baked chicken or pork chops.
• Barbecue: Pulled pork, smoked brisket or barbecue chicken.
• Chili night: A scoop next to a bowl of chili is a cozy alternative to cornbread.

On a holiday buffet, I like to set it between something tangy, like cranberry sauce, and something green, like roasted Brussels sprouts or green beans, so every plate has a nice balance of sweet, savory and fresh.

Tips for the Best Thanksgiving Corn Casserole

• Do not overmix. Stir just until combined so the casserole stays tender, not dense.
• Use full-fat sour cream. Light versions can make the casserole watery.
• Check the center. It should jiggle slightly but not look wet. It firms up as it rests.
• Let it rest. Ten minutes out of the oven is the key to neat, creamy scoops.
• Double it for a crowd. Use a 9×13-inch dish and bake for 50 to 60 minutes total.

Planning the rest of your holiday menu? This casserole pairs perfectly with my sweet potato casserole with marshmallows, the creamy garlic mashed potatoes and a pan of sausage and herb stuffing. Find even more ideas in my side dish recipes.

Easy Variations

• Jalapeño cheddar: Stir 1 to 2 seeded, diced jalapeños into the batter and use pepper jack on top.
• Bacon and green onion: Fold in 6 slices of crumbled cooked bacon and 3 sliced green onions.
• Extra sweet: Skip the cheese and stir 2 tablespoons of honey into the batter for a dessert-like corn pudding.
• Mexican street corn style: Add 1 teaspoon of chili powder, top with crumbled cotija after baking and finish with lime zest and cilantro.
• Slow cooker: Pour the batter into a greased 4-quart slow cooker and cook on low for 3 to 3 1/2 hours until set in the center. Sprinkle with cheese for the last 15 minutes.
• Lighter: Use plain Greek yogurt instead of sour cream and reduce the butter to 1/3 cup.

These variations all use the same basic batter, so you can easily make two flavors in two smaller dishes for a holiday buffet.

If you are bringing it to a potluck, bake it in a disposable foil pan set on a sturdy baking sheet, and wrap it in a thick kitchen towel to keep it warm for the drive.

Common Mistakes and How to Fix Them

Here are the most common corn casserole problems and how to avoid them.

Make Ahead, Storage and Reheating

Mix the batter up to 24 hours ahead, cover it tightly and refrigerate it in the baking dish. Bake straight from the fridge, adding 5 to 10 minutes to the time. You can also bake it a day ahead and reheat it covered with foil at 350°F (175°C) for 20 minutes.

Refrigerate leftovers within 2 hours in an airtight container for up to 4 days, and reheat individual portions in the microwave until hot, 165°F (74°C). The USDA offers helpful tips on keeping holiday leftovers safe.

To freeze, cool the baked casserole completely, wrap it well and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat covered. The texture stays soft and moist, which makes it a great side to keep on hand for the holidays.

Frequently Asked Questions

Ready to bake? Here is the full printable corn casserole recipe with exact measurements and estimated nutrition.

Easy Corn Casserole

A sweet and buttery corn casserole made with creamed corn, whole kernels, sour cream and corn muffin mix, topped with cheddar.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 50 minutes mins

resting 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 servings

Course: Side Dish

Cuisine: American

Calories: 290

Ingredients Method Notes

Ingredients

  

• 2 large eggs
• 1/2 cup unsalted butter melted (113 g)
• 1 cup sour cream full fat (240 g)
• 1 can creamed corn 14.75 ounces (418 g)
• 1 can whole kernel corn 15 ounces (425 g), well drained
• 1 box corn muffin mix 8.5 ounces (240 g)
• 1 cup sharp cheddar cheese shredded (100 g), optional
• 2 tablespoons fresh chives chopped, optional

Method

 

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch or 2-quart baking dish.
2. In a large bowl, whisk the eggs, then stir in the melted butter and sour cream until smooth.
3. Stir in the creamed corn and drained whole kernel corn.
4. Add the corn muffin mix and stir just until combined.
5. Spread in the baking dish and bake for 35 minutes.
6. Sprinkle with cheddar and bake for 10 to 15 minutes more, until golden and the center is set with a slight jiggle.
7. Rest for 10 minutes, sprinkle with chives and serve warm.

Notes

No muffin mix: Use 3/4 cup flour, 1/2 cup cornmeal, 2 tablespoons sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

Double batch: Bake in a 9×13-inch dish for 50 to 60 minutes.

Make ahead: Refrigerate unbaked up to 24 hours and add 5 to 10 minutes to the baking time.

Nutrition is an estimate per serving with cheese.

I hope this easy, cozy side earns a permanent spot on your holiday table. If you make it, please leave a comment and a star rating below and tell me which variation you tried. Happy cooking, friends!