This corn casserole is the kind of cozy side that quietly steals the show. It’s creamy in the center, lightly golden on top, and made with simple pantry staples you probably already have. If you need a reliable crowd-pleaser for holidays or Sunday dinner, this is it.
Why You’ll Love This Corn Casserole
- Comforting and creamy with a gently crisp, golden top.
- One bowl and pantry-friendly ingredients make it weeknight easy.
- Scales perfectly for potlucks and holiday tables.
- Flexible with dairy-free and gluten-free swaps that taste great.
- Make-ahead friendly for stress-free entertaining.
Corn Casserole Ingredients & Substitutions
- 1 box (8.5 oz) corn muffin mix
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 cup shredded sharp cheddar, optional
- 2 tablespoons chopped chives or scallions
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch cayenne or smoked paprika, optional
Substitutions and simple swaps:
- No corn muffin mix: Use 2/3 cup fine cornmeal, 1/3 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon kosher salt.
- Dairy-free: Use vegan butter and a thick dairy-free sour cream or unsweetened coconut yogurt; skip or sub dairy-free cheddar.
- Gluten-free: Use a gluten-free corn muffin mix or the homemade blend above with a 1:1 gluten-free flour.
- Lighter: Swap Greek yogurt for half the sour cream.
- Add-ins: Fold in 1/2 cup diced roasted peppers, green chiles, or cooked bacon for a flavor boost.
Step-by-Step Instructions to Make Corn Casserole
Step 1: Preheat and Prep the Pan
Preheat the oven to 350°F. Grease a 2-quart baking dish or 9-inch square pan with butter or nonstick spray.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk the eggs. Stir in sour cream, melted butter, creamed corn, and drained corn until smooth and creamy.
Step 3: Fold in the Dry Mix
Sprinkle in the corn muffin mix, salt, pepper, and cayenne. Fold gently until just combined. Stir in cheddar and chives. Do not overmix.
Step 4: Rest the Batter Briefly
Let the mixture sit for 5 minutes so the cornmeal hydrates. This helps create a tender, custardy texture.
Step 5: Bake Until Golden
Spread the batter into the prepared dish. Bake 40 to 50 minutes until the edges are set and the center is slightly jiggly with a deep golden top.
Step 6: Check Doneness and Cool
Insert a knife 2 inches from the edge. It should come out mostly clean. Let the casserole rest 10 to 15 minutes to set before serving.
Step 7: Make-Ahead Option
Assemble up to 24 hours ahead, cover, and refrigerate. Bake from cold at 350°F, adding 5 to 10 extra minutes.
Tips for Success
- Use room temperature sour cream and eggs for an even mix.
- A little jiggle in the center is good; it sets as it cools.
- Resting the batter before baking improves tenderness.
- For extra browning, move the dish to the upper third of the oven for the final 5 minutes.
- Let it rest before cutting to keep slices neat and creamy.
Variations of Corn Casserole
- Cheesy Jalapeño: Add 1 cup pepper jack and 1 to 2 minced jalapeños.
- Southwest: Fold in 1/2 cup roasted green chiles and 1 teaspoon cumin.
- Bacon and Chive: Stir in 1/2 cup crisp bacon and extra chives.
- Herbed: Add 1 tablespoon chopped thyme and parsley for a savory twist.
- Skillet Style: Bake in a buttered cast iron skillet for extra crisp edges.
Serving Suggestions: What to Pair with Corn Casserole
- Holiday classics like roast turkey, glazed ham, or prime rib.
- BBQ mains such as pulled pork, brisket, or grilled chicken.
- Fresh sides: simple green salad, sautéed green beans, or coleslaw.
- Finishing touch: a sprinkle of flaky salt and extra chives at the table.
Storage & Reheating Instructions
- Refrigerate: Cool completely, cover, and store up to 4 days.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Cover and warm at 325°F for 15 to 20 minutes, or microwave in slices at 50 percent power until hot.
- Leftover magic: Cube and crisp in a skillet with butter to serve alongside eggs.
Memories Made Around the Table
My family calls this the first scoop dish because it is always the first spoonful on the plate. The buttery aroma drifting from the oven transports me right back to holiday dinners where the table felt endless and every bite tasted like home.
FAQs
Can I make corn casserole without eggs?
Yes. Replace each egg with 3 tablespoons plain Greek yogurt or 3 tablespoons unsweetened applesauce. The texture will be slightly softer but still delicious.
How do I double the recipe for a crowd?
Double all ingredients and bake in a 9 by 13 inch dish for 55 to 65 minutes. Tent with foil if the top browns too quickly.
Why is my casserole too runny?
It likely needed more bake time. Bake until the edges are set and the center has a slight jiggle. Let it rest 10 to 15 minutes to fully set.
Can I make it less sweet?
Use a low sugar or savory corn muffin mix, or make the homemade dry blend and reduce the sugar to 1 teaspoon.
Final Thoughts
This easy corn casserole brings creamy comfort to any meal with minimal effort. Keep it classic or dress it up with your favorite mix-ins, and enjoy every cozy, golden bite.
Easy Corn Casserole
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 2-quart baking dish or 9-inch square pan greased
- 1 Measuring cups and spoons
- 1 Oven
- 1 Knife for doneness check
Ingredients
Corn Casserole
- 1 box corn muffin mix 8.5 oz
- 1 can whole kernel corn 15 oz, drained
- 1 can creamed corn 14.75 oz
- 1 cup sour cream
- 0.5 cup unsalted butter melted and slightly cooled
- 2 eggs large
- 1 cup sharp cheddar shredded, optional
- 2 tbsp chives or scallions chopped
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- Pinch cayenne or smoked paprika optional
Homemade Dry Mix (if no corn muffin mix)
- 0.67 cup fine cornmeal
- 0.33 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp kosher salt
Instructions
Make the Casserole
- Preheat the oven to 350°F. Grease a 2-quart baking dish or 9-inch square pan with butter or nonstick spray.
- In a large bowl, whisk the eggs. Stir in sour cream, melted butter, creamed corn, and drained corn until smooth and creamy.
- Sprinkle in the corn muffin mix, salt, pepper, and cayenne. Fold gently until just combined. Stir in cheddar and chives. Do not overmix.
- Let the mixture sit for 5 minutes so the cornmeal hydrates. This helps create a tender, custardy texture.
- Spread the batter into the prepared dish. Bake 40 to 50 minutes until the edges are set and the center is slightly jiggly with a deep golden top.
- Insert a knife 2 inches from the edge; it should come out mostly clean. Let the casserole rest 10 to 15 minutes to set before serving.
Make-Ahead Option
- Assemble up to 24 hours ahead, cover, and refrigerate. Bake from cold at 350°F, adding 5 to 10 extra minutes.