Corn Casserole
Easy Corn Casserole recipe with whole kernel corn, creamed corn, sour cream, and corn muffin mix. Perfect side dish ready in 60 minutes.
Equipment
- oven
- baking dish
- mixing bowl
- spatula
- measuring cups
- measuring spoons
- wire rack
Ingredients
- 15.25 ounce whole kernel corn canned, drained
- 15 ounce creamed corn canned
- 16 ounce sour cream at room temperature
- 1/2 cup unsalted butter melted
- 8.5 ounce corn muffin mix such as Jiffy
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
Instructions
- Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish (or a 2-quart casserole dish) with butter or non-stick cooking spray, ensuring all inner surfaces are coated.
- In a large mixing bowl, combine the drained whole kernel corn, creamed corn, sour cream, and the melted unsalted butter. Use a sturdy rubber spatula or a large spoon to mix these wet ingredients thoroughly until well incorporated.
- Add the entire package of corn muffin mix, kosher salt, and freshly ground black pepper to the bowl. Stir gently but thoroughly until no dry streaks of muffin mix remain. Be careful not to overmix, as excessive stirring can lead to a tough casserole.
- Pour the prepared corn mixture evenly into the lightly greased baking dish. Use your spatula to spread the mixture into an even layer, ensuring it fills the dish uniformly.
- Bake in the preheated oven for 45 to 60 minutes. The casserole is ready when the edges are golden brown and bubbling, and the center appears set. A wooden skewer or toothpick inserted into the center should come out mostly clean.
- Once baked, carefully remove the casserole from the oven. Let it rest on a wire rack for 10 to 15 minutes before slicing and serving. This allows the casserole to set further, making for cleaner portions and a more pleasant texture.
Notes
Let casserole rest for 10-15 minutes before serving for cleaner portions and better texture.