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Judy John

Sweet Corn Casserole Recipe

Sweet corn casserole is rich, tender, and lightly sweet with buttery corn flavor and a golden top. It suits holidays, weeknight dinners, and potluck tables beautifully.
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
  • 3 tbsp brown sugar
  • 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, eggs, and brown sugar until smooth.
  3. Stir in whole corn, cream corn, muffin mix, and salt.
  4. Mix gently until batter looks thick and evenly blended.
  5. Spread mixture into dish and smooth the top.
  6. Bake 45 to 50 minutes until center is set and edges are golden.
  7. Rest 10 minutes before serving for cleaner slices and better texture.

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, herbs, bacon, or jalapeno. Refrigerate leftovers up to 4 days.