Easy Corn Casserole Recipe
Creamy, cozy corn casserole with crisp golden edges and a tender, fluffy middle. Perfect for holidays or any comfort-food night.
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Servings:
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
Variation: Stir in 1–2 tbsp minced jalapeño or green chiles for gentle heat, or add 4 slices crisp crumbled bacon. For a cheesier top, broil 1–2 minutes at the end, watching closely.
Make-ahead: Bake, cool, cover, and refrigerate up to 3 days. Reheat covered at 325°F until warm, then uncover to re-crisp.
This recipe is an original creation inspired by classic Easy Corn Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.