Easy Corn Casserole Recipe
If casseroles could hug you, this one would squeeze tight and smell like butter. Think: sweet corn baked into a golden, custardy spoonbread situation with the tiniest crunch around the edges. It’s the cozy side that sneaks onto the plate of literally everything—chili night, brisket, holiday turkey, or Tuesday chicken thighs—and somehow steals the show with zero drama.
My husband calls this “corn cake” and will sneak a square cold from the fridge like a feral raccoon. Our kiddo calls it “yellow bread pudding” which… honestly not wrong. This pan has shown up for potlucks, lake weekends, and that one chaotic Tuesday when I forgot to thaw anything and we just ate bowls of this with hot sauce and forked happiness.
Why You’ll Love This Easy Corn Casserole Recipe
– It’s pantry-meets-fridge magic: a few cans, a scoop of mix, and boom—holiday energy in under an hour.
– The texture is outrageous: custardy in the middle, crisp on the edges, fluffy enough to require seconds.
– Forgiving: stir, bake, and it still turns out even if the toddler helps “mix.”
– Plays nice with everything—chili, BBQ, roasted veggies, eggs, all of it.
– Stays good for days and might honestly be better the next morning with coffee. Don’t fight it.
Kitchen Talk
The batter looks suspiciously loose at first—trust it. It settles into that spoonable, almost soufflé-like center if you don’t overbake. One time I swapped in Greek yogurt for the sour cream and it still worked, just a little tangier (good tang). Another time I forgot to butter the pan and we basically had to scrape it out like gold miners—do not skip the grease. If you like a tiny kick, a minced jalapeño disappears into the mix and makes the sweetness pop. And if you’re cheese people (hello), a shower of sharp cheddar on top for the last 10-ish minutes turns the crust into crispy, melty magic.
Warm, comforting, and stupidly easy — this corn casserole baked up tender and slightly sweet with a buttery, creamy bite that disappeared fast at our table. I loved how few ingredients and steps it required; next time I might stir in a handful of cheddar or green onions, but honestly it’s already a keeper as written.
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Shopping Tips
– Canned Goods: Grab one can of cream-style corn and one of whole-kernel corn. If you go canned, drain the kernels well so the casserole isn’t watery.
– Baking Basics (Flour/Sugar/Leaveners): A boxed cornbread mix keeps this easy. If you DIY, use a fine to medium cornmeal so it doesn’t bake up gritty.
– Dairy: Full-fat sour cream gives the lush texture. Salted or unsalted butter both work—just adjust salt later.
– Eggs: Fresh eggs help it puff slightly and set that custardy middle. Room temp if you remember; cold is fine.
– Cheese: Sharp cheddar or pepper jack melt best for a gooier top. Pre-shredded is convenient; block cheese melts smoother.
– Spices: Smoked paprika or chili powder add depth. A pinch of garlic or onion powder makes it taste “from scratch.”
Prep Ahead Ideas
– Stir the wet stuff together in one bowl and whisk the dry in another the night before. In the evening, combine and bake—less mess, same cozy result.
– Grate cheese and chop any add-ins (jalapeño, scallions, bacon) ahead. Store each in little containers so assembling is just “dump and stir.”
– If your mix has leaveners, combine everything right before baking for the best rise. If you absolutely must, mix and hold up to 6 hours chilled; it still bakes up great, just a smidge denser.
Time-Saving Tricks
– Melt the butter right in the baking dish as the oven preheats—greased pan, melted butter, fewer dishes.
– Use frozen corn if that’s what you’ve got. No need to thaw completely; just break up any icy clumps.
– Make it muffin-style in a greased tin for quicker bake time and maximum crispy edges.
– Don’t rush the rest after baking. Five to ten minutes on the counter lets it set and slice cleanly.
Common Mistakes
– Soupy center? You probably didn’t drain the kernels or you pulled it early. Pop it back in and tent with foil if the top’s already browned.
– Dry and crumbly? Overbaked. Rescue with a drizzle of warm cream or a swipe of butter on each serving. No shame.
– Stuck to the pan? Two words: more butter. Or line the dish with parchment next time for easy lift-out squares.
– Bland bites happen if you skip salt when using unsalted butter. Taste the batter and add a pinch—corn is sweet and loves seasoning.
What to Serve It With
– A big pot of chili or bean stew (corn casserole as the “bread” is elite).
– BBQ pulled pork or rotisserie chicken with a bright slaw.
– Garlicky green beans or a crisp arugula salad to balance the richness.
– Breakfast plate: fried eggs, salsa, and a dollop of sour cream.
Tips & Mistakes
– Use a light-colored baking dish for even browning; dark pans brown fast on the edges.
– If adding cheese on top, wait until the last stretch so it doesn’t overbrown.
– A tiny jiggle in the center is perfect; full slosh means it needs more time.
– Too sweet? Add a pinch of cayenne or smoked paprika to round it out.
– Want taller slices? Use a smaller, deeper dish and bake a bit longer.
Storage Tips
Slide leftovers into an airtight container and stash in the fridge for 3–4 days. It reheats beautifully in the oven or a skillet with a tiny pat of butter. Microwave works for speed, but the edges won’t crisp. Cold squares straight from the fridge? Delightfully snacky. Also fantastic at breakfast with a runny egg and hot sauce—ask me how I know.
Variations and Substitutions
– Jalapeño cheddar: fold in minced jalapeño and top with cheddar near the end.
– Green chile: a small can of diced green chiles brings gentle heat and moisture.
– Bacon scallion: crisp bacon bits and sliced scallions make it brunchy and bold.
– Swap sour cream for Greek yogurt if that’s what’s in the fridge—slightly tangier, still lush.
– No cornbread mix? Use a simple cornmeal blend with a touch of flour, sugar, salt, and leavener—totally doable.
– Gluten-free: a gluten-free cornbread mix works great. Check labels on canned corn and spices just in case.
– Dairy-free: use a plant-based butter and thick, unsweetened dairy-free yogurt. Texture stays creamy with a little extra fat.
Frequently Asked Questions
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Easy Corn Casserole Recipe
Ingredients
Main Ingredients
- 8.5 oz corn muffin mix
- 15 oz canned sweet corn, drained
- 14.5 oz creamed corn
- 1 cup sour cream
- 7 tbsp unsalted butter, melted
- 3.6 oz eggs, lightly beaten about 2 large eggs
- 1.25 cup shredded cheddar cheese
- 0.75 tsp fine salt
- 0.5 tsp ground black pepper
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 2-quart baking dish or a 9-inch square pan.
- Whisk the eggs in a large bowl. Stir in sour cream and melted butter until smooth.
- Fold in the creamed corn and the drained sweet corn.
- Sprinkle in the corn muffin mix and gently mix just until combined; do not overmix.
- Stir in half the cheddar, then season with the salt and black pepper.
- Spread the batter into the prepared dish and scatter the remaining cheese over the top.
- Bake until puffed, set in the center, and golden at the edges, 48–55 minutes. Rest 10 minutes before serving.
Notes
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