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Corn casserole baked golden and puffed in a baking dish

Corn Casserole

The famous 5-ingredient corn casserole — corn muffin mix, whole kernel corn, creamed corn, sour cream and melted butter, baked golden and puffed with a creamy, spoonable middle. Grandma's easiest holiday side dish.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1 box 8.5 oz Jiffy corn muffin mix
  • 1 can 15 oz whole kernel corn, drained
  • 1 can 14.75 oz cream-style corn, undrained
  • 1 cup sour cream
  • 1/2 cup unsalted butter melted
  • 1/2 cup shredded cheddar cheese optional, Grandma's touch, for the top

Method
 

  1. Heat the oven to 350°F (175°C). Grease a 9x9-inch baking dish (or a 2-quart casserole) well with butter.
  2. In a large bowl, stir together the whole kernel corn, the cream-style corn, the sour cream and the melted butter until smooth and well combined.
  3. Add the corn muffin mix and stir just until everything is moistened and no dry pockets of mix remain — a few small lumps are fine. Do not overmix.
  4. Pour the batter into the prepared dish and smooth the top.
  5. If you're adding Grandma's cheddar, scatter it evenly over the top now.
  6. Bake 45–50 minutes, until the top is golden and puffed, the edges are set and lightly browned, and the center jiggles just a little when you nudge the dish. A knife poked in the middle should come out mostly clean.
  7. Rest 10 minutes before serving — it finishes setting up and scoops in neat, creamy squares. Serve warm, straight from the dish.

Notes

Make ahead: stir everything together, pour it into the dish, cover and refrigerate up to 24 hours. Let it sit on the counter 30 minutes, then bake as directed, adding 5–10 minutes if it's still cold in the middle. You can also bake it fully a day ahead and reheat, covered with foil, at 325°F for about 20 minutes.
Leftovers keep 3–4 days in the fridge, covered. Reheat single servings in the microwave or a whole dish at 325°F until warm through. Leftovers also freeze well, wrapped tight, for up to 2 months — thaw overnight in the fridge before reheating.
Nutrition is an estimate per serving.