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Judy John

Southern Baked Corn Casserole Recipe

Southern baked corn casserole offers creamy corn flavor, buttery comfort, and a golden top. It fits holiday tables, Sunday suppers, and casual gatherings with ease.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 18 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 238
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 cup sharp cheddar cheese optional shredded
  • 1/2 tsp salt

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, butter, and eggs until smooth.
  3. Stir in whole corn, cream corn, muffin mix, salt, and optional cheddar.
  4. Mix gently until combined. Batter should look thick and creamy.
  5. Spread batter evenly into prepared dish.
  6. Bake 45 to 50 minutes until center sets and top turns golden.
  7. Rest 10 minutes before serving so casserole slices neatly.

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. Let casserole rest before scooping for easier assembly handling. Customize flavor with cheddar, bacon, jalapeno, herbs, or pepper. Refrigerate leftovers up to 4 days.