Corn Casserole
A soft, rich corn casserole featuring both whole-kernel and cream-style corn, balanced with sour cream, eggs, butter, and a touch of sweetness. Corn muffin mix gives the dish structure while keeping the center tender and the edges pleasantly golden.
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Ingredients
- 1 can approximately 15 ounces whole-kernel corn, thoroughly drained
- 2 large eggs
- ½ cup granulated sugar
- 1 box corn muffin mix such as Jiffy
- ½ cup sour cream brought to room temperature for easier blending
- 1 can approximately 15 ounces cream-style corn
- ½ cup unsalted butter melted; Kerrygold may be used for additional richness
Instructions
- Prepare the baking dish. Preheat the oven to 350°F. Generously coat a 9 × 13-inch baking dish, or a similarly sized casserole pan, with butter or nonstick cooking spray.
- Assemble the corn mixture. Place the melted unsalted butter, corn muffin mix, drained whole-kernel corn, and cream-style corn in a large mixing bowl. Stir thoroughly until the dry mix has been completely incorporated and no dry areas remain.
- Add the remaining ingredients. Incorporate the room-temperature sour cream, eggs, and granulated sugar into the corn mixture. Stir until the batter is evenly blended and smooth, with no remaining lumps of dry muffin mix.
- Transfer and bake. Pour the completed batter into the prepared baking dish and spread it into an even layer. Bake for 40–45 minutes, checking around the 40-minute mark. The casserole is ready when the edges are golden brown and a toothpick inserted near the center emerges clean or with only a few moist crumbs.
- Cool before serving. Remove the casserole from the oven and allow it to rest for 5–10 minutes. This brief cooling period helps the interior firm slightly so portions hold together more easily. Serve warm directly from the baking dish.
Notes
Room-temperature sour cream incorporates more evenly into the batter and helps prevent cold pockets during mixing.
Using both cream-style corn and whole-kernel corn provides a combination of creamy consistency and distinct corn texture.
A rich unsalted butter, such as Kerrygold, may be used for a fuller buttery flavor.