Corn Casserole

Name: Corn Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cans whole kernel corn (15 oz can), drained; 2 cans creamed corn (15 oz can); 2 boxes Jiffy corn muffin mix (8.5 oz box); 8 tbsp unsalted butter, melted; 1 cup sour cream; 2 large eggs, beaten; 1 cup sharp cheddar cheese, shredded; 1/2 tsp salt

A tender, custard-like baked casserole made with whole kernel and creamed corn, cornbread mix, butter, and sour cream - a beloved American holiday staple that sits halfway between a side dish and a pudding.

55 minEasyServes 8290 cal/serving

AmericanSideOvenVegetarianHalal-friendlyNut-FreePork-FreeAlcohol-FreeNightshade-Free

Ingredients

2 cans whole kernel corn (15 oz can), drained
2 cans creamed corn (15 oz can)
2 boxes Jiffy corn muffin mix (8.5 oz box)
8 tbsp unsalted butter, melted
1 cup sour cream
2 large eggs, beaten
1 cup sharp cheddar cheese, shredded
1/2 tsp salt

Instructions

1

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2

In a large bowl, stir together 2 cans drained whole kernel corn (15 oz can), 2 cans creamed corn (15 oz can), 2 boxes Jiffy corn muffin mix (8.5 oz box), 8 tbsp melted unsalted butter, 1 cup sour cream, 2 beaten large eggs, and 1/2 tsp salt until just combined.
3

Pour the batter into the prepared baking dish and smooth the top.
4

Bake for 40 minutes. Sprinkle 1 cup shredded sharp cheddar cheese evenly over the top and bake for another 5 minutes until the cheese is melted and the casserole is set and lightly golden.
5

Let cool for 5 minutes before serving.

Questions

Can I make Corn Casserole dairy-free?

Yes. The dairy in this entry is 8 tbsp unsalted butter, melted, 1 cup sour cream, 1 cup sharp cheddar cheese, shredded. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Corn Casserole keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Corn Casserole?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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