Corn Casserole

This time-honored, wholly cherished dish features moist, buttery cornbread studded with nuggets of sweet corn.

Course Side Dish

Cuisine American

Diet Vegetarian

Keyword corn casserole, corn casserole recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 488kcal

1/2 cup 1 stick butter, melted and cooled slightly
2 large eggs lightly beaten
8.5- ounce package corn muffin mix or homemade corn muffin mix below*
2 cups canned frozen, or fresh corn, drained if canned, thawed if frozen (when using fresh corn, there’s no need to cook it before adding it to the batter)
14.75- ounce can cream-style corn undrained
1 cup sour cream preferably full fat
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper optional

Preheat the oven to 350 degrees. Coat a 13x9-inch baking dish (or 10- to 12-inch cast iron skillet) with cooking spray or a thin layer of olive oil or butter.
In a large bowl, combine the melted butter, eggs, corn muffin mix, corn kernels, cream-style corn, sour cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper (if using). Stir to combine, making sure the muffin mix is fully incorporated.
Transfer the batter to the prepared pan and spread out in an even layer.
Bake for 40 to 45 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool the pan on a wire rack for 5 minutes before serving.