Description
This creamy corn casserole is the perfect bridge between cornbread and custard—rich, comforting, and just structured enough to serve in perfect squares. It’s made without shortcuts, featuring real dairy, eggs, and a balance of sweet corn flavors with a golden top and soft interior. Ideal for holidays, potlucks, or any time you want a side dish that disappears fast.
Ingredients
1 can cream-style corn (14.75 oz)
1 can whole kernel corn, drained (15 oz)
1 cup sour cream
2 large eggs
1 stick unsalted butter, melted
1 box Jiffy corn muffin mix (8.5 oz)
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 tablespoon all-purpose flour (optional, for extra structure)
Instructions
1. Preheat the oven to 350°F and grease a 2-quart ceramic baking dish with butter.
2. In a large bowl, whisk the eggs until fully combined.
3. Add sour cream and melted butter, whisking until smooth.
4. Fold in cream-style corn and whole kernel corn.
5. Add corn muffin mix, salt, sugar, and optional flour, stirring until just combined.
6. Pour the mixture into the prepared baking dish and shake gently to level the top.
7. Bake uncovered for 45 to 50 minutes, until golden on top and the center jiggles slightly.
8. Let rest for at least 15 minutes before serving to allow the custard to fully set.
9. Serve warm or cool completely to store and reheat later.
Notes
Use full-fat sour cream for best texture and richness.
Do not overbake; the center should jiggle slightly when it’s done.
Ceramic dishes provide the best even bake with a golden edge and creamy center.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 7g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: corn casserole, holiday side, creamy corn bake