Corn Casserole

Let’s Get Cooking!

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or a 2-quart casserole dish with cooking spray or butter.

In a large bowl, combine the drained whole kernel corn, cream-style corn, sour cream, melted butter, and corn muffin mix.
Stir until everything is well combined and smooth.
If using, gently fold in the cheddar cheese.

Let the casserole cool for 5-10 minutes before serving. This helps it set nicely.
Serve warm as a delicious side dish!

Cheese Please! Cheddar is great, but feel free to experiment with Monterey Jack, Pepper Jack, or your favorite cheese.
Muffin Mix Magic: The corn muffin mix gives the casserole its lovely texture. Make sure to mix thoroughly!
Make-Ahead Marvel: Assemble the casserole up to a day in advance and refrigerate until ready to bake. Add 5-10 minutes to the baking time.

Add 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/2 cup diced bell peppers for a south-of-the-border twist.

Yes! Assemble it up to 24 hours ahead and refrigerate. Add 5-10 minutes to the baking time.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in the microwave.

Yes! Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

This versatile casserole pairs perfectly with roasted chicken, grilled meats, barbecue, turkey, or even a fresh green salad.

Enjoy this comforting and crowd-pleasing corn casserole! Happy cooking!