Description
Golden, buttery, and full of rich corn flavor, this Classic Corn Casserole is a cozy, crowd-pleasing side with a tender, moist center and a crisp golden top. Made in one bowl with simple pantry ingredients, it’s perfect for holidays, potlucks, and easy family dinners.
Ingredients
1 (15 oz) can whole kernel corn, drained
1 (14.75 oz) can creamed corn
2 large eggs
1 (about 8.5 oz) box cornbread mix
1/2 cup butter, melted
1 cup sour cream
1 cup shredded cheddar cheese
Instructions
1. Preheat oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish.
2. In a large bowl, stir together creamed corn, drained whole kernel corn, sour cream, and melted butter.
3. Whisk in eggs until fully combined.
4. Stir in cornbread mix just until no dry streaks remain (do not overmix).
5. Fold in shredded cheddar cheese.
6. Pour batter into prepared baking dish and smooth the top.
7. Bake 40–45 minutes, or until the center is set and the top is golden.
8. Cool 5–10 minutes, then slice or scoop and serve warm.
Notes
Cheese swaps: Colby-Jack or Monterey Jack work great.
Sour cream swap: plain Greek yogurt (similar tang, slightly lighter).
For extra cheesy top: sprinkle 1/4–1/2 cup extra cheese during the last 10 minutes of baking.
Make-ahead: mix batter up to a few hours ahead, cover, refrigerate, and bake when ready (add 3–5 minutes if chilled).
Storage: refrigerate leftovers up to 4 days; reheat in microwave or 325°F oven until warm.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 9 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 70 mg