Creamy Corn Casserole With Corn Muffin Mix

Pro tips

• Drain both canned corn varieties thoroughly to prevent excess liquid from making the casserole watery.
• Melt the butter completely and let it cool slightly before mixing to avoid curdling the sour cream.
• Stir the corn muffin mix gently into the wet ingredients—overmixing can toughen the texture.
• For extra browning, sprinkle reserved corn muffin mix on top 15 minutes before the casserole finishes baking.

Substitutions

• Sour cream → Greek yogurt or Mexican crema (maintains tanginess and texture)
• Butter → vegetable oil (use same amount; flavor will be milder)
• Corn muffin mix → cornbread mix (similar results; check package for slight ratio adjustments)

Storage & make-ahead

Cover and refrigerate leftovers up to 4 days. Reheat covered at 325°F for about 20 minutes until warmed through.

Equipment

9x13 inch baking dish · mixing bowl · oven

Can I make this corn casserole ahead of time?

Yes, assemble the casserole in the baking dish, cover with foil, and refrigerate up to 24 hours before baking. Add 5-10 minutes to bake time if baking from cold.

What can I substitute for sour cream in this recipe?

Greek yogurt, Mexican crema, or a mix of mayonnaise and lemon juice work as 1:1 substitutes for sour cream.

How do I know when the corn casserole is done?

Bake until the top is golden brown and a toothpick inserted into the center comes out clean, typically 45-50 minutes at 350°F.

Can I use fresh or frozen corn instead of canned?

Fresh corn works but drain well; frozen corn must be thawed and drained. Canned corn is recommended for the creamy texture this recipe relies on.

How do I store leftover corn casserole?

Cover and refrigerate up to 4 days. Reheat covered at 325°F until warmed through, about 20 minutes.