Corn casserole is a buttery, creamy corn pudding that’s prepared in one bowl. It’s the perfect blend of corn, cornbread, and sour cream, that’s topped with two kinds of melted cheese!
Those same dishes will probably be served this year, too, but we wanted to add something different. Corn casserole seems like a great option.
How to Make Corn Casserole?
This recipe couldn’t be easier. All you need is one bowl and one baking dish.
Start by preheating the oven to 350°F, and greasing a 9 x 13 – inch baking dish with cooking spray or butter.
Add the frozen corn, creamed corn, corn muffin mix, melted butter, and sour cream to the bowl, and stir to combine.
Don’t pour the butter directly on top of the frozen corn; otherwise, the butter will harden into a clump.
The mixture will shouldn’t be too thick or too thin. It should resemble lumpy muffin batter and be easy to scoop or pour.
Transfer the batter into the greased baking dish, and use a spatula to smooth it into an even layer.
It’s going to seem like there’s not a lot corn pudding batter in the dish, but it will spread out and fill the bottom of the pan. As the casserole bakes, it will expand upwards and fill up more of the space.
Bake the casserole uncovered for 45 minutes, then add the shredded cheese.
Return the casserole to the oven for another 10 to 15 minutes or until the cheese is bubbly and lightly browned. Allow the casserole to cool for 5 to 10 minutes before serving.
Tips and Variations for the Best Corn Pudding:
Can I use canned corn instead of frozen corn?
How can I substitute creamed corn?
Can I freeze corn casserole?
Can I omit the sour cream?
Optional Add-ins and Toppings:
- Green Chiles (adds a bit of heat)
- Jalapenos (adds a lot of heat)
- Diced Onion
- Eggs (2 eggs will act as a binder in the casserole; we recommend omitting the sour cream if using eggs)
- Cheese in the casserole (1/2 cup makes the casserole extra cheesy!)
- Granulated Sugar (a 1/4 cup will add some sweetness)
Other casseroles you may enjoy:
- Cheesy Hamburger Rice Casserole
- Fresh Green Bean Casserole
- Easy Tuna Casserole
- Yellow Squash Casserole
- Pork Chop Casserole
- 2 Cups Frozen Corn may substitute 15.25 canned sweet corn, drained
- 1 14.25 Ounce Can Creamed Corn, undrained
- 8 Ounces Corn Muffin Mix
- 6 Ounces Sour Cream
- 4 Tablespoons Unsalted Butter melted
- 2 Ounces Sharp Cheddar Cheese shredded
- 2 Ounces Pepper Jack Cheese shredded
- Preheat the oven to 350°F, and grease a 9 x 13 – inch baking dish. Set aside.
- In a large bowl, combine the frozen corn, creamed corn, corn muffin mix, sour cream, and butter. Transfer the mixture to the prepared baking dish.
- Bake uncovered for 45 minutes, then top with shredded cheese. Bake uncovered for an additional 10 to 15 minutes or until the cheese is melted and bubbly.
- Allow the casserole to cool for about 10 minutes before serving. Store leftovers in the refrigerator for up to 3 days.