Can I prepare this easy corn casserole ahead of time?

Yes, you can! Mix all the ingredients (except for the cheese on top, if you plan to add extra) and store the mixture in an airtight container in the refrigerator for up to 24 hours. Give it a good stir before pouring into your baking dish and baking as directed.

What type of corn is best for this casserole?

This recipe calls for one can of drained whole kernel corn and one can of cream-style corn, which gives it its signature creamy texture. You can also use fresh or frozen corn (thawed and cooked) if you prefer, just ensure you have about 3 cups total for the whole kernel portion.

Can I add other ingredients to my corn casserole?

Absolutely! Feel free to customize. Some popular additions include diced jalapeu00f1os for a kick, chopped bell peppers for extra veggies, cooked bacon bits for smoky flavor, or different cheeses like Monterey Jack or a Mexican blend.

How long does leftover corn casserole last?

Leftover corn casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the microwave or cover with foil and bake in the oven until heated through.

Easy Corn Casserole: Your New Go-To Comfort Side Dish

Description

A delightful and incredibly easy corn casserole, combining sweet whole kernel and cream-style corn with a creamy, buttery base for the ultimate comfort side dish.

Ingredients

Scale

1 can (15 ounces) whole kernel corn, drained
1 can (15 ounces) cream-style corn
1 cup sour cream
1/2 cup melted butter
1 package (8.5 ounces) corn muffin mix (such as Jiffy)
1 cup shredded cheddar cheese (optional)
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray or butter.
Step 2: In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, melted butter, and corn muffin mix. Stir until well combined.
Step 3: If using, fold in the shredded cheddar cheese and season the mixture with salt and pepper to taste.
Step 4: Pour the corn mixture evenly into the prepared baking dish.
Step 5: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the casserole is set in the center.
Step 6: Remove the casserole from the oven and let it cool for a few minutes before serving. This brief resting period helps it set, making it easier to cut and enjoy.

Notes

For an extra cheesy top, sprinkle an additional 1/2 cup of shredded cheddar cheese over the casserole during the last 15 minutes of baking. A touch of finely diced jalapeño can add a pleasant mild heat if desired.

Prep Time: 10 minutes
Cook Time: 45-50 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 12g
Sodium: 450mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 7g
Cholesterol: 70mg