Simple Homestyle Corn Casserole: A Crowd-Pleasing Side (Print Version)
Whip up this Simple Homestyle Corn Casserole, a creamy, savory side dish that brings comfort to any meal. Perfect for potlucks or weeknight dinners!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Creamy Base
01 -
1 (15 ounce) can whole kernel corn, drained (mostly!)
02 -
1 (15 ounce) can creamed corn
03 -
1 cup sour cream (full-fat for best results)
04 -
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
→ Corn & Texture
05 -
1 (8.5 ounce) package cornbread mix (Jiffy-style)
→ Flavor Enhancers
06 -
1 teaspoon salt
07 -
1/2 teaspoon black pepper
08 -
1 cup shredded sharp cheddar cheese, divided
→ Optional Extras
09 -
1 small jalapeño, seeded and finely diced (for a little kick)
# Instructions:
01 -
First things first, get that oven heated to 350°F (175°C). While it's warming up, grab a 9x13 inch baking dish and give it a quick spray with non-stick cooking spray. I always forget this step and end up with a sticky mess, so learn from my mistakes! You want a clean release for your Easy Corn Casserole, trust me.
02 -
In a large mixing bowl, combine the canned whole kernel corn (drained, mostly!), the glorious creamed corn, and the sour cream. Stir it all together until it’s looking nice and uniform. I usually take a moment to admire the creamy texture forming; it’s a good sign of what’s to come for your Easy Corn Casserole. This is where the magic starts!
03 -
Now, pour in that lovely melted butter – make sure it’s cooled a tiny bit so it doesn't cook the sour cream. Then, gently fold in the cornbread mix. Don't overmix here; just enough to combine everything. I once beat it like I was making a cake, and the casserole ended up a bit dense. We're going for light and fluffy, folks!
04 -
Time for the flavor! Sprinkle in your salt and black pepper, then add about half of the shredded cheddar cheese into the mixture. Give it a good stir to distribute that cheesy goodness. I always sneak a little taste here to check the seasoning – don't tell anyone! This ensures your Easy Corn Casserole is perfectly balanced.
05 -
Pour the entire mixture into your prepared baking dish, spreading it evenly. Then, sprinkle the remaining shredded cheddar cheese generously over the top. If you're using diced jalapeño, this is the moment to scatter it over the cheese. It adds a beautiful color and a little kick to your Easy Corn Casserole.
06 -
Pop that dish into the preheated oven and bake for about 45-60 minutes. You’re looking for a beautiful golden-brown top and bubbly edges. The smell, oh my goodness, the smell! It’s pure heaven. Let it rest for a few minutes before serving; it helps it set up nicely. This Easy Corn Casserole is worth the wait, honestly.
# Notes:
01 -
Personal cooking tip I've learned through experience: Don't overmix the cornbread batter; it makes the casserole tough, not light and fluffy like it should be.
02 -
Storage advice that actually works from my kitchen trials: Let it rest for 5-10 minutes after baking; it helps it set and prevents it from being too runny when you scoop it.
03 -
Substitution I've tried that worked surprisingly well: Full-fat Greek yogurt can substitute for sour cream, but expect a tangier flavor.
04 -
Serving suggestion that makes this dish extra special: A sprinkle of fresh chives or green onions adds a lovely pop of color and freshness.
# Equipment Needed:
01 -
9x13 inch baking dish
02 -
large mixing bowl
03 -
whisk/spoon
# Nutrition (Per Serving):
Calories: 350
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 8g