Easy Corn Casserole

Name: Easy Corn Casserole Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 (14.75 oz) can cream style corn; 1 (15.25 oz) can whole kernel corn, drained; 1 cup sour cream; 1/2 stick butter, melted (1/4 cup); 1 (8.5 oz) box corn muffin mix; Cooking spray, for greasing; Shredded cheese, for topping

Easy Corn Casserole is a creamy, one-dish side made with canned corn, sour cream, butter, and corn muffin mix. It bakes into a cornbread-like texture that's soft and rich—ideal for Thanksgiving or weeknight dinners.

🌍American 🏷️Corn casserole 🏷️Corn pudding 🏷️Thanksgiving 🏷️Side dish Casserole

🏷️

🏷️Southern

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TikTok

Total

50 min

Servings

6

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 (14.75 oz) can cream style corn
1 (15.25 oz) can whole kernel corn, drained
1 cup sour cream
1/2 stick butter, melted (1/4 cup)
1 (8.5 oz) box corn muffin mix
Cooking spray, for greasing
Shredded cheese, for toppingoptional

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Instructions

1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the can of cream style corn and the drained can of whole kernel corn.
3
Add the sour cream and melted butter to the bowl.
4
Pour in the box of corn muffin mix.
5
Stir all the ingredients together until they are well combined.
6
Spray a 7x11 inch casserole dish with cooking spray.
7
Pour the mixture into the prepared dish and spread evenly.
8
Bake for 40-45 minutes, until the top is golden brown and the casserole is set.
9
For extra browning, you can place it under the broiler for a minute or two after baking.
10
Let the casserole cool on a wire rack for a few minutes before serving.

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Tips & Notes

Pro tips

Drain the whole kernel corn thoroughly to avoid excess liquid that can make the casserole watery.
Melt the butter before mixing to ensure even distribution and a uniform crumb texture.
Don't overmix after adding the corn muffin mix; a few lumps are fine and keep the texture light.
Add shredded cheese in the last 5 minutes of baking so it melts without browning too much.

Substitutions

Cream style corn → canned creamed corn (no change needed)
Sour cream → Greek yogurt (slightly tangier; use 1:1 ratio)
Butter → vegetable oil (use 3 tablespoons for 1/4 cup melted butter)
Corn muffin mix → yellow cornmeal plus 1/2 cup flour and 1 teaspoon baking powder (adjust liquid slightly)

Storage & make-ahead

Store covered in the refrigerator up to 4 days. Reheat at 350°F for 15–20 minutes until warmed through.

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Bake as directed (may need 5–10 extra minutes from cold).

What size baking dish do I need?

A 9x13-inch baking dish is standard for this recipe. Adjust bake time slightly if using a smaller or deeper dish.

Can I use fresh corn instead of canned?

Yes. Use 1 cup fresh or frozen corn kernels in place of canned whole kernel corn, and substitute fresh corn puree or creamed corn for the canned cream-style corn.