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Corn Casserole

Corn casserole bakes up golden at the edges with a moist, tender center, sweet corn, and sharp cheddar. Stir the ingredients together, spread them in a baking dish, and bake until set for an easy American side dish.
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Prep Time 10 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • nonstick cooking spray
  • 0.5 cup unsalted butter melted
  • 1 can (14.75 oz) cream-style corn
  • 1 can (15 oz) whole-kernel corn drained
  • 1 cup sour cream
  • 1 package (8.5 oz) corn muffin mix
  • 1 cup sharp cheddar cheese shredded

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  3. In a large bowl, stir together the melted butter, cream-style corn, drained whole-kernel corn, and sour cream.
  4. Add the corn muffin mix and shredded cheddar, then stir just until combined.
  5. Spread the mixture evenly in the prepared dish.
  6. Bake for 45 to 55 minutes, until the edges are golden and the center is set.
  7. Let the casserole rest for 10 minutes before serving.

Notes

For the most tender center, stir the batter just until combined. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free version, use a certified gluten-free corn muffin mix.