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Judy John

Classic Baked Corn Casserole Recipe

Classic baked corn casserole delivers creamy corn flavor, tender texture, and a lightly golden top. It pairs easily with holiday meals, barbecues, or weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 18 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 228
Ingredients Equipment Method Notes

Ingredients
  

Casserole Batter
  • 2 15-oz cans whole kernel corn drained
  • 1 15-oz can cream style corn
  • 1 cup sour cream
  • 1/2 cup butter melted
  • 2 large eggs beaten
  • 1 8.5-oz box corn muffin mix
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Mixing Bowl
  • Baking Dish
  • Whisk
  • Spatula
  • Measuring Cups
  • Oven
  • Freezer
  • Tray

Method
 

  1. Heat oven to 350°F and grease a baking dish.
  2. Whisk sour cream, melted butter, and eggs until smooth.
  3. Stir in whole kernel corn, cream style corn, muffin mix, salt, and pepper.
  4. Mix just until combined. Batter should look thick and spoonable.
  5. Spread batter evenly into the dish and smooth the top.
  6. Bake 45 to 55 minutes until center sets and edges turn golden.
  7. Rest 10 minutes before scooping so texture firms slightly.

Notes

For softer texture, remove when center barely jiggles. For crispier edges, bake 5 extra minutes. Freeze cooled portions tightly wrapped up to 2 months. Stir gently during assembly to avoid dense batter. Add cheddar, jalapeno, herbs, or bacon for flavor changes. Refrigerate leftovers up to 4 days.