Corn casserole is a beloved side dish that’s perfect for family gatherings, holiday dinners, or any occasion where you want to serve something warm and comforting. This creamy, cheesy, and slightly sweet casserole is easy to make and always a crowd-pleaser. Whether you call it corn pudding, corn soufflé, or simply corn casserole, this dish is sure to become a favorite in your home.
Ingredients
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 (14.75-ounce) can cream-style corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 (8.5-ounce) package corn muffin mix (such as Jiffy)
- 1 cup shredded cheddar cheese
- Optional: 1/4 cup chopped green onions or chives for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Mix the Ingredients: In a large bowl, combine the whole kernel corn, cream-style corn, sour cream, melted butter, and corn muffin mix. Stir until well combined.
- Add the Cheese: Fold in the shredded cheddar cheese until evenly distributed.
- Assemble the Casserole: Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown.
- Serve: Let the casserole cool for a few minutes before serving. Garnish with chopped green onions or chives if desired. Enjoy this creamy, cheesy delight with your favorite main courses!
FAQs
Q: Can I make this casserole ahead of time? A: Yes, you can prepare the casserole up to a day in advance. Assemble the casserole, cover it tightly with plastic wrap or aluminum foil, and store it in the refrigerator. When you’re ready to bake, remove the cover and bake as directed.
Q: Can I use fresh corn instead of canned corn? A: Absolutely! You can use fresh corn kernels cut off the cob. You’ll need about 1 1/2 cups of fresh corn kernels to replace the canned whole kernel corn. For the cream-style corn, you can blend some of the fresh kernels with a bit of milk or cream to achieve a similar consistency.
Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F (175°C) until warmed through.
Q: Can I freeze corn casserole? A: Yes, you can freeze the casserole. Assemble the casserole but do not bake it. Cover tightly with aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
Q: What can I substitute for corn muffin mix? A: If you prefer not to use a packaged mix, you can make your own by combining 2/3 cup all-purpose flour, 1/2 cup yellow cornmeal, 1 tablespoon baking powder, and 1/2 teaspoon salt. Mix these dry ingredients together and use in place of the corn muffin mix.
Q: Can I add other ingredients to the casserole? A: Yes, this recipe is very versatile. You can add ingredients like diced bell peppers, jalapeños, or cooked bacon for extra flavor. You can also mix in a cup of shredded cheese for an even cheesier casserole.
Q: Can I make this recipe vegan? A: Yes, you can make a vegan version by using dairy-free butter, vegan sour cream, and a plant-based cheese. Substitute the cream-style corn with a homemade version using blended corn and a plant-based milk.
This corn casserole is a delicious and comforting dish that’s sure to become a family favorite. Its creamy texture and rich flavor make it a perfect addition to any meal. Enjoy!