Corn Casserole

About This RecipeCorn casserole is a traditional American side dish commonly served during holiday meals and family gatherings. This baked casserole combines creamy and sweet elements to create a comforting, custard-like texture with a golden top. The recipe typically relies on simple pantry ingredients and requires minimal preparation time.Why You’ll Love This RecipeThis corn casserole recipe produces a consistently moist and flavorful result. The method is straightforward, requiring no advanced cooking techniques. The dish balances sweetness and savory notes while maintaining a pleasing texture contrast between the creamy interior and slightly crisp topping. It is designed to be prepared quickly and baked until set.Ingredients1 can (15 ounces) whole kernel corn, drained1 can (15 ounces) cream-style corn1 package (8.5 ounces) corn muffin mix1 cup sour cream½ cup (1 stick) unsalted butter, melted2 large eggsStep by Step InstructionsPreheat oven to 350°F (175°C). Grease a 9×9 inch or 2-quart baking dish.In a large mixing bowl, combine the drained whole kernel corn and cream-style corn.Add the corn muffin mix to the bowl and stir until just incorporated.Mix in the sour cream and melted butter until the ingredients are evenly combined.Beat the eggs in a separate small bowl, then add to the corn mixture. Stir until the batter is uniform.Pour the mixture into the prepared baking dish and spread evenly.Bake for 45-55 minutes, or until the top is golden brown and the center is set.Remove from oven and let stand for 5-10 minutes before serving.FAQCan I use frozen corn instead of canned corn?Yes. Thawed frozen corn can be substituted for canned whole kernel corn. Use an equivalent weight.How can I tell when the casserole is done baking?The casserole is done when the edges are golden brown and the center appears set, without jiggling when the dish is gently shaken.Can I prepare this casserole in advance?The ingredients can be mixed and stored covered in the refrigerator for up to 24 hours before baking. Baking time may need to be slightly increased if starting from cold.You Must KnowDo not overmix the batter after adding the corn muffin mix. Overmixing can lead to a dense texture. The batter will be thick before baking. The casserole will continue to set as it cools after removal from the oven.Storage TipsAllow the casserole to cool completely to room temperature. Cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days. Reheat individual portions in the microwave or the entire casserole in a 350°F oven until warmed through.