Description
This Easy Corn Casserole is a creamy, cheesy, and comforting side dish perfect for any meal. Combining sweet corn, cream-style corn, sour cream, melted butter, and cornbread mix, it bakes to a golden perfection with a rich, moist texture. Topped with cheddar cheese and optional green onions, it adds a flavorful twist to traditional cornbread casseroles. Ideal for family dinners, holiday meals, or potlucks.
Ingredients
Scale
Main Ingredients
- 2 cans sweet corn (15 oz each, drained)
- 1 can cream-style corn (15 oz)
- 1 cup sour cream
- 1/2 cup melted butter
- 1 box cornbread mix (8.5 oz)
- 1 cup shredded cheddar cheese
Optional Ingredients
- 1/4 cup chopped green onions (optional)
- Salt, to taste
- Pepper, to taste
- Optional spices: garlic powder, paprika, diced jalapeños for added flavor
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the casserole evenly.
- Combine the corn and dairy: In a large mixing bowl, mix the drained sweet corn, cream-style corn, sour cream, and melted butter until fully combined, creating a creamy base.
- Add cornbread mix: Gently stir in the cornbread mix until just blended. Avoid overmixing to keep the casserole light and tender.
- Incorporate cheese and onions: Fold in the shredded cheddar cheese and chopped green onions if using. Season the mixture with salt and pepper to your preference.
- Prepare for baking: Grease a 9×13-inch baking dish and pour the mixture inside, spreading it evenly to ensure uniform cooking.
- Bake the casserole: Place the dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the casserole rest for a few minutes after baking to set before serving for the best texture and flavor.
- Customize flavors: For enhanced taste, feel free to add spices such as garlic powder or paprika, or mix in diced jalapeños for some heat before baking.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Notes
- Do not overmix the batter to maintain a light and fluffy texture.
- For a spicier twist, add diced jalapeños or a sprinkle of cayenne pepper.
- You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
- Use a sharp cheddar cheese for a more pronounced cheesy flavor.
- Leftovers can be frozen for up to one month; thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole (about 3/4 cup)
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: corn casserole, easy cornbread casserole, cheesy corn bake, sweet corn casserole, baked cornbread dish, holiday side dish
