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Corn Casserole

Corn casserole is a simple baked side dish made with corn muffin mix, whole kernel corn, and cream-style corn. Sour cream and melted butter make the center tender, while the top bakes until golden and set.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • nonstick cooking spray for greasing
  • 2 eggs large
  • 1 cup sour cream
  • 0.5 cup unsalted butter melted
  • 1 box (8.5 oz) corn muffin mix
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Lightly grease a 9x13-inch baking dish with nonstick cooking spray.
  3. In a large bowl, whisk the eggs, sour cream and melted butter until combined.
  4. Stir in the corn muffin mix, drained corn and cream-style corn until evenly mixed.
  5. Spread the mixture in the prepared dish.
  6. Bake for 45 to 55 minutes, until the top is golden, the center is set and a thermometer inserted in the center reads at least 160°F.
  7. Rest for 10 minutes before serving.

Notes

For the most reliable doneness, check that the center reaches at least 160°F. Refrigerate leftovers for 3 to 4 days; freezing is suitable. For a lighter option, plain Greek yogurt can replace the sour cream.