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A golden corn casserole in a white baking dish with a spoonful scooped out, showing the moist, creamy corn and cornbread texture, garnished with chives

Easy Corn Casserole

A sweet and buttery corn casserole made with creamed corn, whole kernels, sour cream and corn muffin mix, topped with cheddar.
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Prep Time 5 minutes
Cook Time 50 minutes
resting 10 minutes
Total Time 1 hour 5 minutes
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 8x8-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 9x13-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.