Step-by-Step Instructions
1. Preheat and Prep
Set your oven to 350°F (175°C) and lightly grease a 9×9-inch or 9×13-inch baking dish, depending on how thick you’d like the casserole.
2. Mix It Up
In a large bowl, combine the whole kernel corn, creamed corn, sour cream, melted butter, and eggs. Stir until smooth. Fold in the cornbread mix until everything is just combined—don’t overmix, or the texture may become dense.
3. Add the Cheese (Optional but Recommended)
If you’re a fan of cheesy comfort food, stir half of the shredded cheddar into the batter and save the rest for sprinkling on top before baking.
4. Bake to Golden Perfection
Pour the mixture into the prepared baking dish. Bake uncovered for 45–55 minutes, or until the top is golden brown and the center is set. If adding cheese on top, sprinkle it during the last 10 minutes of baking so it melts into a bubbly crust.
5. Rest and Serve
Let the casserole cool for 5–10 minutes before scooping. It will firm up slightly as it rests, making it easier to serve.
Why This Corn Casserole Works
-
Balanced Texture: Creamed corn keeps it moist, while cornbread mix gives it structure.
-
Crowd-Pleasing Flavor: It’s mildly sweet, buttery, and savory all at once—appealing to both kids and adults.
-
Effortless Prep: Everything mixes together in one bowl, making cleanup a breeze.
Variations Worth Trying
-
Spicy Corn Casserole: Add diced jalapeños or a pinch of cayenne pepper.
-
Loaded Version: Fold in crisp bacon bits, green onions, and a mix of cheeses.
-
Herbed Twist: Fresh thyme or chives add a fragrant note to balance the sweetness of corn.
-
Lighter Option: Use Greek yogurt in place of sour cream and reduce butter slightly.
Final Thoughts
The Perfect Corn Casserole lives up to its name because it’s the kind of recipe that fits any table. Whether it’s served alongside roasted turkey at Thanksgiving, barbecued ribs in summer, or just as a cozy weeknight side, its golden charm never fails. With its tender bite and rich flavor, this casserole is proof that sometimes the simplest dishes really are the best.
