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Golden corn casserole in a square baking dish with a scoop taken out

Corn Casserole

A soft, spoonable corn casserole made with corn muffin mix, two kinds of canned corn, sour cream and butter.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 box (8.5 oz) corn muffin mix
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn not drained
  • 1 cup sour cream
  • ½ cup butter melted (1 stick)

Method
 

  1. Heat the oven to 350°F. Grease an 8x8-inch baking dish.
  2. In a large bowl, stir together the corn muffin mix, drained whole kernel corn, cream-style corn, sour cream and melted butter until no dry mix remains.
  3. Spread the mixture in the dish.
  4. Bake for 45 to 55 minutes, until the top is golden and the center is set but still slightly soft.
  5. Let it rest for 10 minutes before serving.

Notes

  • In a 9x13-inch dish it bakes in about 35 to 45 minutes.
  • For cheesy corn casserole, stir in 1 cup shredded cheddar and sprinkle a little more on top before baking.